Get ready to fall head over heels for these Grill Pan Honey Glazed Steak Strips. This dish captures the irresistible combination of juicy steak, caramelized honey, and a perfectly balanced salty-sweet marinade. Sizzling hot from the grill pan and ready in under 20 minutes, it’s the perfect upgrade to your usual weeknight steak, bringing restaurant-level flavor right to your kitchen table. Whether you’re treating yourself after a long day or entertaining friends, Grill Pan Honey Glazed Steak Strips deliver maximum impact with minimal effort. Let’s dive in!
Ingredients You’ll Need
The secret to Grill Pan Honey Glazed Steak Strips is the harmony of simple pantry staples. Each ingredient has a starring role, bringing either brightness, richness, or that craveable umami. Let’s break down the essentials:
- Flank steak or sirloin: Thin, marbled cuts soak up all that glorious marinade and stay tender through quick grilling.
- Soy sauce: Delivers deep savory notes and seasons the beef perfectly.
- Honey: Adds a touch of sweetness and helps create those caramelized, sticky bits on the edges.
- Olive oil: Rounds out the marinade, ensuring everything gets juicy and succulent.
- Apple cider vinegar: Provides a gentle tang that keeps things lively and bright on the palate.
- Garlic: Minced fresh for an aromatic punch (trust me, fresh is best here!).
- Ground black pepper: Balances the sweet and savory with just the right hint of warmth.
- Red pepper flakes (optional): Sprinkle in for a fiery kick—totally up to your spice comfort!
- Unsalted butter: Melts into the hot steak strips, creating a silky, shiny finish.
- Green onions or sesame seeds (optional): Sprinkle on top for a burst of color and extra flavor.
How to Make Grill Pan Honey Glazed Steak Strips
Step 1: Whisk Up the Marinade
Start by grabbing a medium mixing bowl and a trusty whisk. Pour in the soy sauce, honey, olive oil, apple cider vinegar, minced garlic, black pepper, and (if you love a bit of heat) the red pepper flakes. Whisk these together until the mixture is smooth and glossy. This is where the magic begins—the marinade sets the foundation for the layers of flavor ahead.
Step 2: Marinate the Steak
Add those beautifully thin steak slices right into your marinade bowl. Toss gently but thoroughly, making sure every strip is wrapped in that luscious sauce. Cover the bowl and let it rest in the refrigerator for at least 30 minutes (but up to 2 hours if you have the time). This gives the beef time to soak up all the sweet, savory, and tangy notes.
Step 3: Preheat and Prep the Grill Pan
While the steak is marinating, go ahead and heat your grill pan over medium-high until it’s nice and hot. A brush of oil or a spritz of nonstick spray helps prevent sticking and encourages those coveted grill marks.
Step 4: Sear the Steak Strips
Take the steak strips out of the marinade and let any extra liquid drip off—this keeps them from steaming instead of searing. Lay the strips out in a single layer on the grill pan (work in batches if needed!). Sear for about 1 to 2 minutes per side, just until they develop a gorgeous crust and are cooked to your preferred doneness. Be mindful not to crowd the pan; you want every bite to have those golden edges.
Step 5: Glaze with Butter
Once all your Grill Pan Honey Glazed Steak Strips are seared, return them to the pan, lower the heat, and add the unsalted butter. Toss everything until the butter melts and coats each piece, turning the glaze into a shiny, flavor-packed finish. This step is pure bliss—don’t skip it!
How to Serve Grill Pan Honey Glazed Steak Strips
Garnishes
Finish your platter with a scattering of sliced green onions or a sprinkle of sesame seeds. These touches add not just color but a pop of freshness and subtle crunch, making each bite of Grill Pan Honey Glazed Steak Strips even more memorable.
Side Dishes
These steak strips are fantastically versatile. Serve over fluffy white rice or creamy mashed potatoes to soak up all that sweet-savory glaze. For something lighter, toss them on top of a crisp salad, or wrap them in warm tortillas for a steak dinner taco twist.
Creative Ways to Present
Try piling the Grill Pan Honey Glazed Steak Strips high on a wooden cutting board with little bowls of dipping sauce on the side for a fun, interactive appetizer. Or layer them in a hearty steak sandwich with crunchy slaw and extra drizzle of marinade as a sauce!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grill Pan Honey Glazed Steak Strips into an airtight container and refrigerate—they’ll stay fresh and tasty for up to three days. Try to include any glaze from the pan, as it adds flavor and keeps the meat tender.
Freezing
For longer storage, portion the cooked steak strips (with a spoonful of sauce for moisture) into freezer bags or containers. Lay them flat so they freeze quickly and evenly. They’ll keep beautifully in the freezer for up to two months.
Reheating
When it’s time to reheat, let them thaw overnight in the fridge if frozen. Gently warm the strips in a skillet over low heat, adding a splash of water if the glaze looks thick. This way, the steak won’t dry out and you’ll still get those juiced-up, honeyed flavors.
FAQs
Can I use a different cut of beef for Grill Pan Honey Glazed Steak Strips?
Absolutely! Flank steak is my go-to, but skirt steak or ribeye work wonderfully. The key is slicing the beef thinly against the grain for the most tender result.
What can I use instead of honey?
Maple syrup is a great swap if you’re out of honey, as it brings similar sweetness and caramelization. Agave nectar also works, though it has a milder flavor.
Is this recipe dairy-free?
It can be! Either omit the butter at the end or use a plant-based substitute to keep the Grill Pan Honey Glazed Steak Strips fully dairy-free.
How spicy are these steak strips?
With just a pinch of red pepper flakes, the dish is mild with a gentle heat. You can easily increase or omit the spice to match your family’s preferences.
Can I make the marinade ahead of time?
Definitely! Whisk together the marinade ingredients and store in the fridge for up to 3 days. Marinate your steak when ready, and you’ll have a speedy, flavor-packed meal in no time.
Final Thoughts
If you’re craving a quick yet show-stopping dinner, Grill Pan Honey Glazed Steak Strips are your new secret weapon. The flavors are bold, the process is simple, and the results will have everyone fighting for the last juicy bite. I hope you’ll give this recipe a try and make it a staple in your weeknight rotation!
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Grill Pan Honey Glazed Steak Strips Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grill Pan
- Cuisine: American
- Diet: Vegetarian
Description
Tender steak strips with a sweet honey glaze, cooked to perfection on a grill pan. This quick and easy recipe is perfect for a delicious weeknight dinner.
Ingredients
Steak Strips:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
Additional:
- 1 tablespoon unsalted butter
- Chopped green onions or sesame seeds for garnish (optional)
Instructions
- Prepare Marinade: In a medium bowl, whisk together soy sauce, honey, olive oil, apple cider vinegar, garlic, black pepper, and red pepper flakes if using.
- Marinate Steak: Add the sliced steak to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes.
- Grill: Heat a grill pan, remove steak from marinade, and grill in batches for 1–2 minutes per side until desired doneness.
- Glaze: Return all steak to the pan, add butter, toss in glaze, and remove from heat.
- Serve: Garnish with green onions or sesame seeds and serve immediately.
Notes
- Flank steak, skirt steak, or ribeye can be used.
- For a spicier glaze, add extra red pepper flakes or hot sauce.
- Enjoy steak strips over rice, in wraps, or on salads.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 9g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 70mg
