Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.