Ingredients

450g lean rump steaks

2 tbsp dairy and wheat-free Worcestershire sauce

2 tsp coarsely ground black pepper

For the salad

250g gluten free  fusilli pasta

1 tbsp chives, chopped

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

small bunch basil, torn

For the dressing

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 gluten free pasta according to pack instructions, drain, then toss with the chives, 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 gluten free pasta with the dressing. Adjust seasoning to taste and serve

Recipe adapted from: Good Food