Serves 2

Ingredients:

• 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

Directions:

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.
3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
4. 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. 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.
5. Only turn once to get those lovely grill lines on both the steak and the vegetables.
6. Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.

Herb Butter

Makes 1 roll

Ingredients:

• 250g Butter, room temperature
• Handful Thyme, chopped
• Handful Parsley, chopped
• Handful Rosemary, chopped
• 1 clove Garlic
• Zest of 1 Lemon
• Salt and Black Pepper

Directions:

1. Finely chop all your fresh herbs and set aside.
2. Crush 1 clove of garlic and zest 1 lemon.
3. Combine the fresh herbs, lemon zest, garlic, salt and pepper with the soft butter and mix well.
4. Lay out a piece of clingfilm on your kitchen counter and spoon the butter horizontally across the clingfilm.
5. Roll the clingfilm up tightly so that you make a compact sausage shape. Twist the ends and store in the fridge for 1-2hrs or until set.
6. Slice into fragrant rounds and serve on anything from meat, fish and chicken, to bread and potatoes.

Recipe compliments of Cobb Global