3 lbs sirloin tips
1 can organic lite coconut milk
1/2 cup mirin
1 Tbsp ketchup
1 tsp chili paste
1/2 cup chicken broth
1 cup water
1 cup basmati rice
2 Tbsp unsalted butter, at room temperature
1 Tbsp chopped flat-leaf parsley
Mor-sels or other flavored sea salt
1-1/2 lb asparagus, root ends trimmed
1 Tbsp olive oil
In a bowl, place the sirloin tips. Combine coconut milk, mirin, ketchup, and chili paste into a festive red marinade, and pour over the meat. Let stand in the refrigerator for 45 minutes.
In a saucepan, combine chicken broth and 1 cup water. Under the
kitchen faucet, rinse rice in a colander until water runs clear, and
add to the broth. Bring to a boil, uncovered, over high heat. Stir
occasionally. Let water reduce slightly below the rice level and the
lower the heat to the absolutely lowest setting. Place a tight lid on
the saucepan and simmer for 15 to 20 minutes.
While the rice is cooking (or up to a day ahead), make a compound (blended) butter by mixing butter, parsley, and a pinch of Mor-sels. Place in the refrigerator until ready to use.
Heat your grill (or grill pan, if you're cooking on the stovetop). While the grill is heating, remove sirloin tips from the refrigerator, drain excess marinade, and let the meat come to room temperature. Grill to desired doneness, and set aside to rest for a few minutes. Toss asparagus with olive oil and a sprinkle of Mor-sels, and grill until just tender.
On a large platter, make a bed of the basmati rice, and arrange asparagus spears and sirloin tips on the rice. Top with a large dollop of compound butter and, if you wish, finish with a sprinkling of sea salt.