Hot BBQ beef, horseradish & pasta salad

 

  BodyChef

Ingredients

·         450g lean rump steak

·         2 tbsp dairy and wheat-free Worcestershire sauce dairy and wheat-free

·         2 tsp coarsely ground black pepper

For the salad

·         250g 'Free From' fusilli pasta (we used Sainsbury's)

·         1 bunch spring onion, thinly sliced

·         3 red pepper, grilled to remove the skins, deseeded and thickly sliced

·         small bunch basil , torn

For the dressing

·         4 tbsp extra-virgin olive oil

·         2 tbsp sherry vinegar

·         2-3 tbsp freshly grated horseradish, to taste

Method

1.    Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.

2.    Cook the pasta according to pack instructions, drain, then toss with the spring onions, peppers and basil. Mix the dressing ingredients together, season, then set aside.

3.    Heat the barbecue or a griddle pan until very hot. Cook the steak for 3 mins on each side, or until cooked to your liking. Cut into thick slices, then toss into the pasta with the dressing. Adjust seasoning to taste and serve.