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DIRECTIONS
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1.
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In a medium saucepan, melt 2 tablespoons of the butter.
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Add the rice and cook over moderate heat, stirring for 3 minutes.
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Add 1/2 cup of the red wine and cook, stirring, until nearly evaporated, about 5 minutes.
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Add the stock and a pinch of salt and bring to a boil.
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Cover and cook over moderately low heat until the liquid is absorbed and the rice is tender, about 35 minutes.
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2.
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Meanwhile, in a large skillet, melt the remaining 2 tablespoons of butter.
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Add the plums and cook over moderately high heat, stirring occasionally, until lightly browned, about 4 minutes.
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Add the remaining 1/2 cup of wine and the sugar and bring to a boil.
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Cover partially and cook over moderate heat until the plums are soft and the liquid is thick, about 4 minutes.
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Remove from the heat and stir in the shiso.
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3.
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Preheat a grill.
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Rub the steaks with the olive oil and season generously with salt and pepper.
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Grill the steaks over a hot fire for about 15 minutes, turning occasionally, until an instant-read thermometer inserted in the center of a steak registers 125A degrees for medium-rare meat.
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Let the steaks rest for 5 minutes, then snip off the strings.
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Transfer the steaks to plates and serve with the black rice and plum compote.
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MAKE AHEAD The black rice and plum compote can be refrigerated overnight.
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NOTES Chinese black rice is available at Asian markets or specialty stores.
