Set the BBQ up with your cooking surface in place – we used the 2 Cook 3 Pro Deluxe QR and 2 Cook Plancha – and pre heat for 3-4 minutes on a medium heat.

In a bowl combine all the chopped vegetables with a drizzle of rapeseed oil and half the peri peri rub.

Add the veggies to the Plancha and cook for 8 minutes or so, turning regularly, until lightly charred and starting to soften. You still want some bite to them.

Meanwhile, add a drizzle of oil and the remaining rub to the rump steak, massage in to coat evenly. Make sure your steak has been removed from the fridge to come to room temp before cooking.

Add the steak to the Plancha and cook depending to your liking. We like it medium rare, and cooked it for 2 minutes per side. Remove from the heat and cover with foil. Allow the steak to rest for at least 5 minutes. Continue to cook the veg while the steak rests.

Add the flat breads to the BBQ and cook for 1-2 minutes on each side to warm through.

Top each flat bread with some rocket, then slice the steak up and divide between the breads along with the veggies. Drizzle with the rested meat juices and/or some peri peri sauce (optional).

Dig in and enjoy!