Dairy-free recipe for 4 people, takes only 15 mins; recipe has rump steak, worcestershire sauce, black pepper, fusilli, spring onion, red pepper, basil, extra-virgin olive oil, sherry vinegar and horseradish.
Hot BBQ beef, horseradish & pasta salad
Course: Dairy-free
Servings
4
servings
Prep time
30 mins
Ingredients
- Rump Steak: 450g lean rump steak
- Worcestershire Sauce: 2 tbsp dairy and wheat-free Worcestershire sauce
- Black Pepper: 2 tsp coarsely ground black pepper
- Fusilli: 250g 'Free From' fusilli pasta (we used Sainsbury's)
- Spring Onion: 1 bunch spring onion, thinly sliced
- Red Pepper: 3 red peppers, grilled to remove the skins, deseeded and thickly sliced
- Basil: small bunch basil, torn
- Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil
- Sherry Vinegar: 2 tbsp sherry vinegar
- Horseradish: 2-3 tbsp freshly grated horseradish, to taste
Directions
- Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.
- 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.
- 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.
