Name: Grill Pan Honey Glazed Steak Strips
Prep time: 10 min
Cook time: 8 min
Total time: 45 min
Ingredients: 1 lb Sirloin or Flank Steak (Cut into thin strips); 1/4 cup Honey (Room temperature or warmed slightly for easier mixing); 2 tbsp Soy Sauce (Low-sodium preferred); 1 tbsp Olive Oil (Extra virgin or regular); 2 cloves Garlic (Minced); 1/2 tsp Black Pepper (Freshly ground if possible); 1/2 tsp Salt (Or to taste); 1/2 tsp Paprika (Optional, smoked paprika gives a nice depth)

Jump to Recipe

Juicy, sweet, and perfectly seared, this Grill Pan Honey Glazed Steak Strips recipe is the kind of weeknight winner that feels special but takes almost no effort. The honey glaze caramelizes quickly on a hot grill pan, giving each tender strip a slightly sticky, deeply flavored crust while keeping the inside wonderfully juicy. Fun fact: a quick honey-soy marinade is one of those old kitchen tricks that turns cheaper cuts into something gourmet — it’s like a flavor shortcut everyone should know.

This dish is simple enough for busy weeknights, quick enough to finish before a movie, and family-friendly enough to satisfy picky eaters. If you like bold steak flavors but want less fuss than a full roast, this recipe is your new go-to. Want to pair it with pasta or a creamy sauce from the blog? Try the Cajun Steak Penne Ranch Honey Cheese Sauce for a decadent companion. Give your grill pan a moment of glory and let’s get cooking.

What is Grill Pan Honey Glazed Steak Strips?

What’s in a name? Grill Pan Honey Glazed Steak Strips sounds like something your neighborhood grill master dreamed up on a sunny afternoon — quick strips of steak kissed with honey, charred on a hot grill pan, and ready in a flash. Why the long name? Because it tells you exactly what to expect: grilled, honey-glazed, and cut into strip-sized bites that are perfect for forks, tacos, or bowls. Who named it? Maybe someone who believes that “the way to a man’s heart is through his stomach.” Or maybe the title just saved time at a potluck. Either way, it’s wonderfully straightforward and delightful to eat. Try it and see why the name fits the deliciousness.

Why You’ll Love This:

This recipe hits three major sweet spots.

Main highlight: A sticky-sweet honey glaze balanced with savory soy and garlic creates a rich, caramelized coating that lets the steak stay tender and juicy. Each bite is a contrast of crisp sear and soft center.
Cost-saving: Making this at home turns affordable sirloin or flank steak into a restaurant-style meal without pricier cuts or takeout fees. Stretch a pound of steak across salads, rice, or sandwiches for several meals.
Flavor boosters: Simple pantry staples — honey, soy sauce, garlic, and a dash of paprika — deliver layered, crave-worthy flavor. Top with a squeeze of lemon, chopped scallions, or toasted sesame seeds for extra flair.

If you enjoy rich steak dishes on the blog, you might also like the creamy twist found in the Creamy Garlic Sauce Over Grilled Steak. Ready to make this at home? You’ll be surprised how fast and impressive it is.

How to Make:

Quick Overview

This recipe is quick, straightforward, and impossible to mess up. The simple honey-soy marinade infuses flavor during a short 30-minute rest, and a hot grill pan creates a flavorful sear in minutes. Expect a contrast of sticky glaze and tender meat, with a slightly crispy edge where the sugar caramelizes. Prep time 10 minutes, marinate 30 minutes, cook time 6–8 minutes, total about 45 minutes.

Ingredients

1 lb sirloin or flank steak, cut into thin strips
1/4 cup honey, room temperature or warmed slightly for easier mixing
2 tbsp soy sauce, low-sodium preferred
1 tbsp olive oil, extra virgin or regular
2 garlic cloves, minced
1/2 tsp black pepper, freshly ground if possible
1/2 tsp salt, or to taste
1/2 tsp paprika (optional), smoked paprika gives a nice depth

Directions

In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, black pepper, salt, and paprika if using. Whisk until the honey is fully incorporated and the mixture is smooth.
Add the steak strips to the bowl. Toss thoroughly so every piece is coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes — up to 2 hours for more depth.
When ready to cook, heat a grill pan over medium-high heat until very hot. Lightly oil the pan with a neutral oil to prevent sticking.
Remove the steak from the marinade, letting excess drip off. Place the strips in a single layer on the hot grill pan; do not overcrowd — cook in batches if necessary.
Grill each strip for 2–3 minutes on the first side until a nice sear forms, then flip and grill another 2–3 minutes for medium-rare to medium, depending on strip thickness. Cook a bit longer if you prefer well done.
Transfer the grilled strips to a plate and let rest for 2–3 minutes to allow juices to redistribute. Serve warm with your favorite sides.

Grill Pan Honey Glazed Steak Strips

What to Serve With:

Serve these steak strips with any of the following for a balanced, satisfying meal:

Steamed rice, jasmine or basmati, to soak up the glaze
A crisp green salad with a light vinaigrette to cut through the sweetness
Sautéed vegetables or roasted broccoli for texture contrast
Warm tortillas, sliced avocado, and pickled onions for steak tacos
A cold beer, a light red wine, or iced tea to complement the savory-sweet profile

Top Tips for Perfecting:

Use thin strips: Cutting against the grain keeps the steak tender and easy to bite.
Don’t overcrowd the pan: Crowding lowers the pan temperature and prevents proper searing. Cook in batches if needed.
Heat is key: A very hot grill pan creates that caramelized crust quickly; preheat for several minutes.
Adjust sweetness: Reduce honey to 2 tablespoons if you prefer less sweetness, or add a splash of rice vinegar for tang.
Rest the meat: Even a short 2–3 minute rest after cooking keeps the juices locked in.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze cooked strips for up to 2 months; thaw overnight in the fridge before reheating.
Reheat: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the glaze, or warm in a 350°F oven for 8–10 minutes. Avoid the microwave if you want to preserve texture — it can make the meat tough.

FAQs

Can I use another cut of steak?
Yes. Flank, skirt, or sirloin work best for strips. Ribeye is delicious but richer and pricier.

How long can I marinate the steak?
At least 30 minutes is ideal. You can marinate up to 2 hours. Longer than that can change texture slightly, especially with thinner strips.

Can I make this gluten-free?
Yes. Use gluten-free tamari or coconut aminos in place of soy sauce.

What if I don’t have a grill pan?
A heavy skillet, cast-iron pan, or even a broiler will work. The key is high heat for a quick sear.

Can I double the recipe for a crowd?
Absolutely. Marinate in a larger bowl and cook in batches to avoid overcrowding the pan.

Conclusion

Grill Pan Honey Glazed Steak Strips are a quick, flavorful, and budget-friendly way to enjoy steak at home without fuss. With a simple honey-soy marinade and a hot pan, you’ll get sticky, caramelized edges and juicy interiors that everyone will reach for. This recipe is forgiving, flexible, and perfect for weeknights, gatherings, or a cozy solo dinner — share it and watch it disappear.

Explore more variations or compare techniques with the original Grill Pan Honey Glazed Steak Strips post, or try a smoky-sweet take via Recipe: Honey & Bourbon-Glazed Steak Tips – Jess Pryles.