Grill Pan Honey Glazed Steak Strips: Learn How To Make It

Why I Love This Recipe

I love this recipe because it’s fast, flavorful, and doesn’t require a full outdoor grill setup. The glaze is simple but packs a punch, and the steak turns out incredibly juicy with just the right amount of char. It’s perfect when I want something that feels like takeout but takes less than 30 minutes from start to finish. I also enjoy how versatile it is—I can serve it with rice, noodles, or even throw it in a wrap.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• steak (sirloin or flank), sliced into thin strips

• honey

• soy sauce

• olive oil

• garlic, minced

• black pepper

• salt

• paprika (optional)

Directions

1. I pat the steak strips dry with paper towels to help them brown better in the pan. Then I season them evenly with salt, black pepper, and paprika if I’m using it.

2. In a small bowl, I whisk the honey, soy sauce, and minced garlic together until smooth.

3. I heat a grill pan over medium-high and add olive oil, letting it get hot but not smoking.

4. I arrange the steak strips in a single layer on the hot pan and let them sear for about 2 minutes without moving them, then flip and cook for another 1–2 minutes until nicely browned.

5. I reduce the heat to medium, pour in the honey-soy mixture, and toss the steak strips to coat them well. I keep stirring as the glaze thickens and caramelizes—this takes about 1–2 minutes.

6. Once the steak strips are glazed and cooked to my liking, I remove them from heat and serve right away, drizzling any remaining glaze over the top.

Servings and Timing

This recipe serves 4 people.

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Spicy version: I add a pinch of red pepper flakes or a dash of sriracha to the glaze.

• Citrus twist: I sometimes mix in a splash of lime juice for a fresh tang.

• Asian-inspired: I swap the olive oil for sesame oil and top the steak with sliced green onions and sesame seeds.

• Veggie mix: I toss in quick-cooking veggies like bell peppers or snap peas near the end for a stir-fry feel.

• Low sodium: I use low-sodium soy sauce if I want to cut back on salt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I do it on the stovetop over medium heat with a splash of water or broth to keep the glaze from burning. I avoid using the microwave if I can, since it can dry out the steak strips.

FAQs

What kind of steak works best for this recipe?

I prefer sirloin or flank steak because they’re flavorful and cook quickly when sliced thin. Skirt steak also works well.

Can I make this recipe without a grill pan?

Yes, I can use a regular cast iron skillet or heavy-bottomed pan. It won’t have grill marks, but the caramelization will still be great.

Do I need to marinate the steak?

No, but if I have time, I like to marinate the steak in the glaze for 30 minutes to deepen the flavor.

How do I prevent the honey glaze from burning?

I lower the heat once I add the glaze and stir constantly. It helps the sugar caramelize without turning bitter.

Can I freeze the cooked steak strips?

Yes, I let them cool first, then freeze in a sealed container for up to 2 months. I reheat on the stove with a splash of water to keep the glaze smooth.

Conclusion

Grill Pan Honey Glazed Steak Strips are one of my go-to meals when I want something quick, flavorful, and satisfying. The sweet-savory glaze gives the steak a delicious crust, and I love how easy it is to make on a weeknight. With just a few ingredients and a hot pan, I can serve up a restaurant-style dish in minutes.

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