Description
These Grill Pan Honey Glazed Steak Strips feature tender flank steak marinated in a flavorful honey-soy glaze, then quickly cooked on a hot grill pan for perfect charred grill marks and a buttery finish. Perfect for a quick weeknight main course, these steak strips are versatile enough to serve over rice, in wraps, or on salads.
Ingredients
Scale
Steak and Marinade
- 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)
Finishing
- 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, minced garlic, ground black pepper, and red pepper flakes if using. This creates a sweet and savory base that will tenderize and flavor the steak strips.
- Marinate Steak: Add the thinly sliced steak strips to the marinade and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration and improved tenderness.
- Heat Grill Pan: Place a grill pan over medium-high heat and brush lightly with oil or use nonstick cooking spray to prevent sticking. Allow it to become hot enough to create grill marks on the steak.
- Cook Steak Strips: Remove the steak strips from the marinade, allowing excess to drip off. Working in batches to avoid overcrowding, lay the strips in a single layer on the hot grill pan. Cook for 1–2 minutes per side until grill marks appear and steak is cooked to your desired doneness.
- Add Butter Glaze: Once all strips are grilled, return all to the pan. Lower the heat and add the unsalted butter. Toss the steak strips in the pan to coat evenly in the melted buttery glaze for about 30 seconds, enhancing flavor and moisture.
- Serve: Remove from heat immediately and transfer to plates. Garnish with chopped green onions or sesame seeds if desired, and serve hot for the best taste and texture.
Notes
- Flank steak is ideal, but skirt steak or ribeye can be substituted for variety.
- For a spicier glaze, increase red pepper flakes or add a dash of hot sauce to the marinade.
- Serve these steak strips over steamed rice, inside wraps, or atop fresh salads for versatile meal options.
- To keep the recipe dairy-free, omit the butter or use a dairy-free alternative.
