Hot BBQ Beef, Horseradish & Pasta Salad
This flavorful dish features juicy rump steak marinated in Worcestershire sauce and sprinkled with coarsely ground black pepper. Paired with 'Free From' fusilli pasta, grilled red peppers, and a fresh basil medley, this salad is dressed with a zesty blend of extra-virgin olive oil, sherry vinegar, and grated horseradish. Enjoy a satisfying meal that perfectly balances savory, smoky, and tangy flavors in every bite.
— Constant Cookbook
Ingredients
- 450g lean rump steaks
- 2 tbsp dairy and wheat-free Worcestershire sauce dairy and wheat-free
- 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
Instructions
- 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.
Cook Time
15M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 498 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.56 milligram of sodium
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