We heard of the mass following of PCC (Parmesan Crusted Chicken for those not in the know). It uses a mixture of Hellmann's mayonnaise and Parmesan cheese as the glue to adhere seasoned breadcrumbs onto boneless chicken breasts. Doesn't seem quite right, avoiding the fatty chicken skin by using fatty mayonnaise, but, who am I to judge? I love mayonnaise. The idea of using mayonnaise as a flavorful binder is intriguing. And why should chicken have all the fun? We put mayonnaise, mustard, brown sugar, pickle juice, balsamic vinegar and cayenne in a bowl. We mixed them together and slathered the mixture onto thick cut strip steaks. We let the meat marinate for 4 hours. Then we grilled the steaks, turning them regularly to a beautiful medium rare to medium, depending on the diner. The results were amazing. The flavors of the marinade penetrated the meat. The mixture itself remained stuck to the outside layer during the cooking process and crusted on the outside. Knowing that mayonnaise is a blend of oil, eggs and seasonings opens the door to all of the flavorful possibilities.