Beef Pasta Salad with Tangy Herb Dressing Beef Pasta Salad with Tangy Herb Dressing

Beef Pasta Salad with Tangy Herb Dressing

Make more of a hanger, sirloin or rump steak by slicing it into strips and using it in this delicious pasta salad.

prep time
15 mins

cook time
10 minutes

4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side


  • 450g lean hanger, sirloin or rump steaks
  • 175g dried pasta shapes
  • 175g French beans, trimmed
  • 2 spring onions, finely chopped
  • 50g sun-dried tomatoes in oil, drained and roughly chopped
  • 1tablespoon olive oil
  • For the Tangy Herb Dressing:

  • 1 large handful freshly chopped coriander
  • 1 small handful freshly chopped chives
  • 1 garlic clove, peeled and finely chopped
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons white wine vinegar


  1. Cook the pasta according to the packet instructions. During the last 2-3 minutes of the cooking time, add the beans then drain with the pasta and cool. Transfer to a large bowl and add the spring onions and sun-dried tomatoes.
  2. Meanwhile, prepare the herb dressing; place all the ingredients into a screw-topped jar, shake well and set aside.
  3. Place the steaks on a chopping board, season on both sides and brush with the oil. Cook on a prepared barbecue or under a preheated moderate grill according to your preference. Transfer to a warm plate and leave to rest for 5 minutes.
  4. Slice the steaks diagonally and toss the strips in the salad with any meat juices from the plate. Shake the herb dressing, spoon over the salad and serve warm.