Grill Pan Honey Glazed Steak Strips
Juicy, sweet, and perfectly seared steak strips with a honey glaze that caramelizes quickly on a hot grill pan.
Servings: 4 servings
Equipment
- Grill Pan
- Mixing Bowl
Ingredients
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
Instructions
- 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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze cooked strips for up to 2 months; thaw overnight in the fridge before reheating.