Hot BBQ beef, horseradish & pasta salad

allergies allergy basil cj jackson dairy-free extra-virgin olive oil fusilli gluten free intolerance make ahead pasta red pepper red peppers rump steak rump steaks sherry vinegar spring onion spring onions wheat-free worcestershire sauce

Ingredients

450g lean rump steak

2 tbsp dairy and wheat-free Worcestershire sauce

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

Method

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.