Hot BBQ beef, horseradish & pasta salad
A allergy friendly pasta dish that everyone will enjoy. Perfect for guests with food intolerances
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Gluten-free, Egg-free, Low-fat, Dairy-free
Excellent source of vitamin C
- 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.
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, sugar 10g, salt 0.56 g
Recipe from Good Food magazine, June 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4456/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Chocolate crunch & raspberry pots
You'd never guess this was an allergy free dessert - no nuts, dairy, gluten or eggs. The perfect solution to those tricky menus
0
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Gluten-free, Egg-free, Low-fat, Dairy-free
Excellent source of vitamin C
A pasta dish everyone will love
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, sugar 10g, salt 0.56 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
21 May 2008
Belkey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 September 2009
baxter rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 March 2011
MandyEvers commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.