I made this tonight:

Here is the recipe:

For the steak:
1 1/2 pounds steak
1/4 cup soy sauce
2 tablespoons bourbon
2 tablespoons whiskey aged maple syrup
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

For the asparagus:
1 pound asparagus, trimmed
1/3 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter

Marinate the steak: Place the steak in a 9×13-inch baking dish. Whisk the remaining ingredients together in a small bowl. Pour over the steak and flip the steak to coat. Cover the baking dish and refrigerate at least 1 hour or up to 4 hours.

Cook the steak and asparagus:
Put the skillet on the grill and preheat for at least 5 minutes on high heat until 600-700 degrees.
Remove the steak from the marinade and pat dry with paper towels. Reduce grill to medium-high heat and cover skillet with 2 tablespoons vegetable oil.
Add the steak to the pan and grill for 3 minutes on each side.
Transfer to a serving platter and cover loosely with aluminum foil.
Reduce the heat to medium. Add an additional tablespoon of oil and drop in the asparagus and cover with broth and cook, stirring occasionally, until the asparagus is crisp and tender, 2 to 3 minutes.
Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed.