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.
Based on a 2cm/¾inch 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/1lb lean hanger, sirloin or rump steaks
- 175g/6oz dried pasta shapes
- 175g/6oz French beans, trimmed
- 2 spring onions, finely chopped
- 50g/2oz sun-dried tomatoes in oil, drained and roughly chopped
- Salt and freshly milled black pepper
- 15ml/1tbsp 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
- 30ml/2tbsp extra virgin olive oil
- 60ml/4tbsp Worcestershire sauce
- 30ml/2tbsp white wine vinegar
- 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.
- Meanwhile, prepare the herb dressing; place all the ingredients into a screw-topped jar, shake well and set aside.
- 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.
- 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.