Hot BBQ beef, horseradish & pasta salad

Recipe uploaded by

CJ Jackson

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Recipe by CJ Jackson

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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.

Note to the chef

Worcestershire sauce is a great storecupboard ingredient, but some brands are not allergenfree, so we have found a very good alternative for this, too. We chose to use fresh horseradish in the sauce rather than turning to a jar, as some contain dairy or egg products.

Per serving

498 kcalories, protein 31g, carbohydrate 58g, fat 18 g, saturated fat 4g, fibre 6g, salt 0.56 g

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• Belkey

  21 May 2008

  Belkey rated and commented on this recipe

  

  I tried this using mainstream products and it worked well - I stirred spinach through the warm pasta and added a touch more horseradish.

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Ingredients

• 450g lean rump steaks
• 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 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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 15 mins

Gluten-free, Egg-free, Low-fat, Dairy-free

Excellent source of vitamin C

Ingredients

• 450g lean rump steaks
• 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 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

Per serving

498 kcalories, protein 31g, carbohydrate 58g, fat 18 g, saturated fat 4g, fibre 6g, salt 0.56 g

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