Name: Hot BBQ beef, horseradish & pasta salad
Yield: 4
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 -

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Ingredients for - Hot BBQ beef, horseradish & pasta salad

1. 450g lean rump steak -

2. 2 tbsp dairy and wheat-free Worcestershire sauce -

3. 2 tsp coarsely ground black pepper -

4. 250g 'Free From' fusilli pasta (we used Sainsbury's) -

5. 1 bunch spring onion , thinly sliced -

6. 3 red peppers , grilled to remove the skins, deseeded and thickly sliced -

7. small bunch basil , torn -

8. 4 tbsp extra-virgin olive oil -

9. 2 tbsp sherry vinegar -

10. 2-3 tbsp freshly grated horseradish , to taste -

How to cook deliciously - Hot BBQ beef, horseradish & pasta salad

1. Stage

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

2. Stage

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. Stage

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.