Name: Hot BBQ beef, horseradish & pasta salad
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 450g lean rump steak; 2 tbsp dairy and wheat-free Worcestershire sauce; 2 tsp coarsely ground black pepper; 250g 'Free From' fusilli pasta (we used Sainsbury's); 1 bunch spring onion thinly sliced; 3 red peppers grilled to remove the skins, deseeded and thickly sliced; small bunch basil torn; 4 tbsp extra-virgin olive oil; 2 tbsp sherry vinegar; 2-3 tbsp freshly grated horseradish to taste

450g lean rump steak
2 tbsp dairy and wheat-free Worcestershire sauce
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 peppers
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

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