Hot BBQ beef, horseradish & pasta salad

Ingredients

• 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

Description

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.