Hot Bbq Beef, Horseradish &Amp; Pasta Salad

1. Marinate the steak in the Worcestershire sauce for 10 mins and sprinkle the black pepper over it.

2. Cook the pasta according to package instructions, drain, then toss with the spring onions, peppers and basil.

3. Mix the dressing ingredients together, season, then set aside.

4. Heat the barbecue or a griddle pan until very hot.

5. Cook the steak for 3 mins on each side, or until cooked to your liking.

6. Cut into thin slices, then toss into the pasta with the dressing.

7. Adjust seasoning to taste and serve.

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Nutrient	Quantity
Total fats	1.4485 g
Protein	50.442 g
Carbohydrates	10.384 g
Energy	265.6139 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0507 g
Water	232.9235 g
Aspartic acid	0.0918 g
Calcium, Ca	354.7913 mg
Lutein + zeaxanthin	103.6728 g
Fiber, total dietary	1.3044 g
Carotene, beta	78.9425 g
Niacin	3.1732 mg
Vitamin A, RAE	82.8795 g
Arginine	0.0232 g
Riboflavin	0.4378 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Glutamic acid	0.0898 g
Sodium, Na	505.9555 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0412 g
Total lipid (fat)	1.4485 g
Manganese, Mn	0.6041 mg
Fructose	0.0106 g
Proline	0.0732 g
Fatty acids, total saturated 16:0	0.2539 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	0.0009 g
Choline, total	165.9076 mg
Sugars, total	3.9365 g
Serine	0.0263 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	0.1037 g
Fatty acids, total saturated 20:4 undifferentiated	0.1308 g
Vitamin B-6	0.3626 mg
Selenium, Se	42.6873 g
Ash	3.9856 g
Fatty acids, total saturated 18:1 undifferentiated	0.2157 g
Pantothenic acid	0.0832 mg
Phenylalanine	0.0263 g
Copper, Cu	0.7699 mg
Betaine	0.4094 mg
Thiamin	0.3374 mg
Retinol	75.7775 g
Methionine	0.0067 g
Iron, Fe	5.8657 mg
Carbohydrate, by difference	10.384 g
Phosphorus, P	484.3242 mg
Folate, total	43.377 g
Tocopherol, gamma	0.3018 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0578 g
Lycopene	0.92 g
Alanine	0.036 g
Cholesterol	125.7292 mg
Valine	0.0331 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	0.1363 g
Glycine	0.0272 g
Carotene, alpha	4.267 g
Glucose (dextrose)	0.011 g
Fatty acids, total saturated 14:0	0.0066 g
Zinc, Zn	2.6583 mg
Isoleucine	0.0229 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	0.4958 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	0.0564 g
Tocotrienol, alpha	0.0391 mg
Vitamin A, IU	392.7303 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0302 g
Folate, DFE	43.377 g
Tryptophan	0.0051 g
Vitamin C, total ascorbic acid	17.8919 mg
Phytosterols	4.232 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 6:0	0.0006 g
Tyrosine	0.0261 g
Vitamin B-12	2.5146 g
Vitamin K (phylloquinone)	9.4342 g
Fatty acids, total saturated	0.3873 g
Histidine	0.0111 g
Fatty acids, total monounsaturated	0.2576 g
Threonine	0.0181 g
Folate, food	43.377 g
Cryptoxanthin, beta	5.92 g
Vitamin E (alpha-tocopherol)	1.397 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.083 g
Magnesium, Mg	64.7339 mg
Lysine	0.0195 g
Potassium, K	941.6757 mg
Cystine	0.0099 g
Fluoride, F	1.5732 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spring onion	1 bunch	0	0	0
Extra virgin olive oil	4 tablespoons	223.7979	0	1.2573
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
black pepper	2 teaspoons	11.546	2.9417	0.15
Basil	1 bunch	0	0	0
red pepper	3	3.75	0.8259	0.0412
horseradish	2 tablespoons	0	0	0
sherry wine vinegar	2 tablespoons	223.7979	0	1.2573
rump steak	1	223.7979	0	1.2573
gluten pasta notta	8 ounces	223.7979	0	1.2573