There is nothing quite like the flavour of properly matured Scotch Beef. Whether you’re firing up the barbecue in the garden or using a griddle pan in the kitchen, this recipe is designed to make the steak the star of the show.
This Scotch Beef Steak and Roasted Red Pepper Pasta Salad is a vibrant, zesty, and filling dish. The secret weapon here is the Basil Salsa Verde—a punchy, herb-driven dressing that works double duty by seasoning the pasta and marinating the steak while it rests.
Ingredients
For the Salad:
- 2 Scotch Beef sirloin or rump steaks (approx. 250g each)
- 300g conchiglie pasta
- 140g kalamata olives, halved
- 250g roasted red peppers, drained and roughly chopped
- 400g cherry tomatoes, halved
- 120g rocket
- 30g parmesan shavings
- 1 tbsp olive oil (for rubbing the steaks)
- Salt and pepper to taste
For the Basil Salsa Verde: - 1 bunch of fresh basil (stalks removed)
- 3 tbsps extra virgin olive oil
- 2 garlic cloves, peeled and chopped
- 1 lemon, juiced
- 3 anchovies (plus 1 tbsp of their oil)
- 2 tbsp capers, roughly chopped
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
Method
1. Prep the Beef
Remove your steaks from the fridge at least 30 minutes before you plan to cook. Bringing the meat to room temperature ensures an even cook and a tender finish.
2. Whiz the Salsa Verde
Add all the salsa verde ingredients into a small food processor and whiz until combined. If you prefer a more rustic texture, you can finely chop the basil, garlic, anchovies, and capers by hand, then whisk in the liquids until you reach a drizzling consistency.
3. The Pasta Base
Cook the conchiglie according to the packet instructions. Once drained, toss the warm pasta with three-quarters of your salsa verde. Adding the dressing while the pasta is warm allows those bold flavours to be absorbed. Fold in the olives, peppers, tomatoes, and rocket.
4. Sear and Rest
Coat your steaks in a little olive oil. Get your grill or pan screaming hot. For a 2.5cm thick sirloin, sear for 3–4 minutes per side for a perfect medium-rare.
The Golden Rule: Move the steaks to a board, pour over the remaining salsa verde, and massage it into the meat. Cover loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the steak is incredibly succulent.
5. Assemble and Serve
Slice the rested steak into strips and toss them (along with any resting juices!) into the pasta salad. Transfer to a large platter and finish with a generous scattering of parmesan shavings.
Visit Us
Ready to get started? Pop into Bel’s Butchers in Montrose or Edzell to pick up your Scotch Beef steaks. Our team is always on hand to help you choose the perfect cut for your next meal.
For more recipes and updates, visit us at www.belsbutchers.co.uk.
Recipe provided by our partners at Make It Scotch.