Hot BBQ beef, horseradish & pasta salad

• lean rump steak↗450g g
• dairy and wheat-free Worcestershire sauce↗2 tbsp tbsp
• coarsely ground black pepper↗2 tsp tsp
• 'Free From' fusilli↗250g g

  pasta (we used Sainsbury's)

• bunch spring onion↗1

  thinly sliced

• red peppers↗3

  grilled to remove the skins, deseeded and thickly sliced

• basil↗small bunch

  torn

• extra-virgin olive oil↗4 tbsp tbsp
• sherry vinegar↗2 tbsp tbsp
• freshly grated horseradish2-3 tbsp tbsp

  to taste

Step-by-step instructions

1. 1

   Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.

2. 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.

3. 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.