Serves 2


  • 2 good pieces of aged rump
  • 4 baby marrows, halved
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • Herb butter
  • Salt and black pepper
  • Fresh thyme


  1. Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
  3. Place the Griddle+ onto the COBB Cooker and close the Dome.
  4. Cover for 10 minutes so it can get really hot.
  5. Season your rump steaks with salt and black pepper just before you put them on the Griddle+. Place your vegetables around the rumps and grill.
  6. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
  7. Only turn once to get those lovely grill lines on both the steak and the vegetables.
  8. Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.

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