Hot BBQ beef, horseradish & pasta salad

Hot BBQ beef, horseradish & pasta salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A allergy friendly pasta dish that everyone will enjoy. Perfect for guests with food intolerances

  • Easily halved
  • Dairy-free
  • Egg-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal498
fat18g
saturates4g
carbs58g
sugars10g
fibre6g
protein31g
low insalt0.56g
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Ingredients

  • 450g lean rump steak
  • 2 tbsp dairy and wheat-free Worcestershire sauce
  • 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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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