Combine equal parts bourbon, honey, chicken stock, and spicy brown mustard (I used about 2 tbsp. each); cook in a saucepan until well combined (allow to reduce if you have time). Brush over both sides of steak; season with salt and pepper. Heat 1 tbsp. olive oil in a skillet (or grill pan) over medium-high heat. Sear each side of the steak (this was grass-fed, so I gave it a little less than 2 minutes per side). Remove steak from skillet; transfer to oven-safe baking dish. Pour remaining sauce over steak and bake in a 350 degree oven to desired doneness (I didn't check the time - maybe 10-15 minutes).
Super green (and yellow) (and brown) stir fry:
I cooked the small cubes of beef (seasoned with salt and pepper) in the grill pan with the steak (above), then set the meat aside. In another skillet, sauté asparagus and bell pepper (chopped pieces of both; I used a yellow pepper) in olive oil. Meanwhile, steam green beans (using your favorite steaming method). When tender, add equal parts soy sauce and rice wine vinegar, and spinach, green onions, fresh basil, cooked beef, and steamed green beans. Add toasted sesame ginger seasoning to taste (1-2 tsp.). Cook until sauce and seasoning have coated vegetables (about 1 minute). Serve immediately.
I got the inspiration for adding fresh herbs to my stir fry from Heidi Swanson's Super Natural Cooking (she also has a good healthy cooking blog - 101 Cookbooks). It was so good, it almost made me think I could eat low-carb! However, I used a little too much sesame seasoning and by the time I got to the last couple of bites, I was wishing for rice!