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RARE BEEF PASTA SALAD

INGREDIENTS

METHOD

NUTRITIONAL INFORMATION

 Calories                 575                      Sugars          4 g

Protein                      31 g                 Fat                 33 g

Carbohydrate         4 4 g                 Saturates     9 g

This salad is a meal in itself and would be perfect for an al fresco lunch, perhaps with a bottle of red wine.

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

COOK'S TIP

Thai fish sauce, also known as nam pla, is made from salted anchovies and has quite a strong flavour, so it should be used with discretion. It is available from some supermarkets and from Oriental food stores.