Hot BBQ Beef, Horseradish & Pasta Salad

• 1 lb lean rump steak
• 2 tablespoons dairy and wheat-free Worcestershire sauce
• 2 teaspoons fresh coarse ground black pepper
• 8 78 ounces gluten-free pasta, fusilli (we used Notta Pasta)
• 1 bunch spring onion, thinly sliced
• 3 red peppers, grilled to remove the skins, deseeded and thickly sliced
• 1 bunch fresh basil, torn
• 4 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 2 -3 tablespoons freshly grated horseradish, to taste

1. Marinate the steak in the Worcestershire sauce for 10 mins and sprinkle the black pepper over it.
2. Cook the pasta according to package instructions, drain, then toss with the spring onions, peppers and basil.
3. Mix the dressing ingredients together, season, then set aside.
4. Heat the barbecue or a griddle pan until very hot.
5. Cook the steak for 3 mins on each side, or until cooked to your liking.
6. Cut into thin slices, then toss into the pasta with the dressing.
7. Adjust seasoning to taste and serve.

lean rump steak, worcestershire sauce, fresh coarse ground black pepper, pasta, spring onion, red peppers, fresh basil, extra virgin olive oil, sherry wine vinegar, horseradish

Taken from www.food.com/recipe/hot-bbq-beef-horseradish-pasta-salad-242522 (may not work)