Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.

Carve steak across the grain into 1/4-inch thick strips, 2 inches long.

Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.

In a small bowl, combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).

Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.

When ready to serve, toss the salad to mix the ingredients.

Recipe and Photo Courtesy of The Texas Beef Council.