Recipes

One steak, one jar, one very hot wok — dinner for four in 25 minutes

Black bean beef is the takeaway order half of Australia grew up on, and the home version is faster than the drive to pick one up. The trick is the steak. Rump has enough flavour of its own to stand up to that salty, savoury jarred sauce instead of disappearing underneath it — sliced thin across the grain, one 320g steak stretches across four bowls of rice without anyone feeling short-changed. Get the rice on first, chop everything before the wok goes near the heat, and the cooking itself is ten minutes, start to finish.

The steak takes the smoke, the corn takes the char, and summer does the rest

Rump and the barbecue were made for each other. That open, honest grain takes on smoke the way finer steaks never quite do, and the fat cap crisps into something worth fighting over. Here the corn goes on the grill first, blistering and blackening in spots while the steak comes up to room temperature — then the kernels come off the cob into a sharp little salsa of lime, chilli and red onion that cuts through the char like a sea breeze. One steak, two cobs, one hot grill. That's a summer dinner sorted.

Leaner than scotch, bolder than fillet — the rump deserves its moment

Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.