Jerry Mai grills rump steak seasoned hard with Old El Paso fiery spice mix, then rolls the sliced beef through tortillas with microwave rice, black beans, charred corn kernels and sliced red capsicum. Fifteen minutes flat. The dinner that fits the chaos of weeknights.

The burrito is a Northern Mexican invention (Sonoran, specifically) that scaled into the standard American lunch via Mission burritos in San Francisco. The Tex-Mex version with rice and beans inside is the one most Australian households know; the rump steak here puts the focus back on the meat.

Sear the steak in a smoking grill pan, two minutes a side for medium-rare, then rest it for as long as it cooked. Slice across the grain into thin strips so it shreds inside the wrap rather than fighting the bite. The corn kernels go onto the grill at the same time as the steak to catch some char.

Warm the tortillas briefly so they fold without cracking. Tabasco on the table, coriander by the fistful, a wedge of lime. Cold Pacifico or Modelo alongside. Eaten with both hands over a plate.