Rare Roast Beef Pasta Salad

358

Ingredients:

• Rump or Sirloin Steak – 450 gms, single piece
• Salt to taste
• Pepper Powder to taste
• Dried Fusilli – 450 gms
• Olive Oil – 4 tblsp
• Lime Juice – 2 tblsp
• Thai Fish Sauce – 2 tblsp
• Clear Honey – 2 tsp
• Spring Onions – 4, sliced
• Cucumber – 1, peeled and cut into 1 inch chunks
• Tomatoes – 3, cut into wedges
• Fresh Mint – 1 tblsp, finely chopped

Method:

1. Season the steak with salt and pepper.
2. Grill or pan-fry for 4 to 5 minutes on each side.
3. Allow to cool for 5 minutes, then slice thinly across the grain.
4. Bring a large saucepan of lightly salted water to the boil.
5. Add the pasta, bring back to the boil and cook for 8 to 10 minutes or until tender, but still firm to the bite.
6. Drain the fusilli, refresh in cold water and drain again thoroughly.
7. Toss the fusilli in the olive oil and set aside until required.
8. Combine the lime juice, Thai fish sauce and honey in a small saucepan and cook over a medium heat for 2 minutes.
9. Add the spring onions, cucumber, tomatoes and mint to the pan, then add the steak and mix well.
10. Season to taste with salt.
11. Transfer the fusilli to a large, warm serving dish and top with the steak and salad mixture.
12. Serve just warm or allow to cool completely.