Hot BBQ beef, horseradish & pasta salad
- Preparation and cooking time
- Serves 4
A allergy friendly pasta dish that everyone will enjoy. Perfect for guests with food intolerances
- 450g lean rump steak
- 2 tbsp dairy and wheat-free Worcestershire sauce
- 2 tsp coarsely ground black pepper
For the salad
For the dressing
- 4 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 2-3 tbsp freshly grated horseradish , to taste
- 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.
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.