There’s something undeniably satisfying about steak strips that are caramelized to perfection, lacquered in a sweet and savory glaze, and kissed by the signature char lines of a grill pan. Grill Pan Honey Glazed Steak Strips: Learn How To Make It is the ultimate quick dinner—rich with bold flavors, remarkably versatile, and ready in less time than you might think. Whether you’re a seasoned steak lover or just looking to jazz up your weeknight menu, this dish delivers big rewards with a handful of kitchen staples and a seriously tasty marinade.
Ingredients You’ll Need
What I love most about this recipe is how each ingredient plays a special role—no fluff, just pure flavor. Every component brings something to the party, from deep umami to gentle heat, ensuring your steak strips come out juicy, golden, and unforgettable. Let’s break down what you’ll need and why it matters:
- Flank steak or sirloin (1 1/2 pounds): Thinly sliced, these cuts soak up the marinade and become incredibly tender on the grill pan.
- Olive oil (2 tablespoons): This helps prevent the steak from sticking and gives the grill pan those envy-inducing sear marks.
- Honey (1/4 cup): The sweet backbone of the glaze—honey gives a beautiful caramelization and that irresistible glossy finish.
- Soy sauce (3 tablespoons): Adds deep saltiness and umami, perfectly balancing the sweetness of the honey.
- Dijon mustard (1 tablespoon): A dash of this adds a little tang and zip to the marinade, keeping things lively and bright.
- Garlic, minced (2 cloves): Every good steak marinade needs the punch of fresh garlic; it infuses the meat with warmth and aroma.
- Fresh grated ginger (1 teaspoon) or ground ginger (1/2 teaspoon): Ginger brings subtle heat and zing for a flavor boost that keeps you coming back for more.
- Black pepper (1/2 teaspoon): The classic—this offers spice and a gentle heat that rounds out the glaze.
- Crushed red pepper flakes (1/4 teaspoon, optional): If you like a little kick, don’t skip this! The flakes infuse the steak with a slow-burn heat that’s never overwhelming.
- Chopped fresh parsley (1 tablespoon, for garnish): Not just for looks—parsley cuts through the richness and adds herbaceous freshness right at the end.
How to Make Grill Pan Honey Glazed Steak Strips: Learn How To Make It
Step 1: Whisk Up the Marinade
In a medium mixing bowl, combine honey, soy sauce, Dijon mustard, minced garlic, your choice of ginger, black pepper, and a sprinkle of crushed red pepper flakes if you love a little heat. Give it a good whisk—this glossy marinade is the secret to making Grill Pan Honey Glazed Steak Strips: Learn How To Make It truly shine. The blend of sweet, salty, tangy, and spicy comes together in seconds but transforms your steak with every bite.
Step 2: Marinate the Steak Strips
Pop those sliced steak strips into a large zip-top bag or bowl, then pour in your marinade. Massage and toss until every piece is beautifully coated. Let it rest in the fridge for at least 30 minutes (overnight if you’re planning ahead, but even a short soak is magical). The marinade works its way into every nook, delivering flavor-packed meat that’s never bland.
Step 3: Preheat and Prep Your Grill Pan
Get your grill pan nice and hot over medium-high heat and give it a slick of olive oil to ensure nothing sticks. Working with a hot pan guarantees you’ll get those gorgeous sear marks and caramelized edges characteristic of Grill Pan Honey Glazed Steak Strips: Learn How To Make It. Don’t skip this step—it’s key for luscious flavor and texture!
Step 4: Grill the Steak Strips
Using tongs, remove steak strips from the marinade (letting any excess drip back into the bowl for later). Arrange the strips in a single layer on the hot pan—crowding is the enemy of charring, so work in batches if needed. Grill each side for just 2–3 minutes, or until they reach your desired doneness. The outside should be darkly glazed, with a juicy, just-pink center.
Step 5: Rest and Garnish
Off the heat, slide the steak strips onto a plate and let them rest for a few minutes. This is essential—juices redistribute and every bite is buttery tender. Sprinkle over chopped parsley for a pop of color and freshness. Now, your Grill Pan Honey Glazed Steak Strips: Learn How To Make It are ready for the spotlight!
How to Serve Grill Pan Honey Glazed Steak Strips: Learn How To Make It
Garnishes
The finishing touch makes all the difference! Fresh parsley gives a burst of green and balances the rich glaze. If you want even more zing, consider an extra sprinkle of red pepper flakes or a dusting of sesame seeds for crunch and color.
Side Dishes
These steak strips are wildly versatile. Lay them over fluffy jasmine rice or nutty brown rice for a complete bowl. They shine on top of steaming noodles, or even tossed over a crispy chopped salad for a lighter twist. For crunch, roasted broccoli or snap peas are fantastic partners.
Creative Ways to Present
If you’re feeding a crowd or want something special, try sliding the steak strips onto skewers for a fun, eat-with-your-hands presentation. Wrapped in warm tortillas with fresh slaw, you have instant street-food style tacos. Or serve family-style on a platter, letting everyone help themselves to their favorite bites of Grill Pan Honey Glazed Steak Strips: Learn How To Make It.
Make Ahead and Storage
Storing Leftovers
Leftover steak strips keep beautifully. Store them in an airtight container in the fridge for up to three days. The flavors meld and deepen a little more, making every leftover bite as irresistible as the first.
Freezing
If you find yourself with extra, Grill Pan Honey Glazed Steak Strips: Learn How To Make It can be frozen for future speedy dinners. Arrange cooled steak in a single layer on a baking sheet until solid, then transfer to a zip-top bag. They’ll keep their flavor and texture for a month in the freezer—just thaw in the fridge overnight before reheating.
Reheating
For best results, reheat your steak strips gently in a hot skillet over medium heat, just until warmed through. A splash of water or a bit of extra marinade (that’s been heated) will keep everything juicy. Microwaving works in a pinch, but go low and slow to preserve tenderness.
FAQs
Can I use a different cut of beef besides flank or sirloin?
Absolutely! Skirt steak and flat iron steak are also excellent for Grill Pan Honey Glazed Steak Strips: Learn How To Make It. Just make sure to slice thinly across the grain for maximum tenderness, no matter the cut you choose.
Is there a way to make this dish gluten-free?
Yes, you can swap regular soy sauce for tamari or coconut aminos, both of which are gluten-free alternatives. The taste will remain delicious and you won’t sacrifice any flavor.
How do I avoid overcooking the steak strips?
The key is a hot pan and keeping an eagle eye on the clock—2–3 minutes per side is plenty for thin strips. Resist the urge to overcrowd the pan, and you’ll get a good sear without overcooking the center.
Can I make the marinade ahead of time?
Definitely! The marinade for Grill Pan Honey Glazed Steak Strips: Learn How To Make It keeps well in the fridge for up to three days. Whisk it up on Sunday, and you’ll have a jump-start on dinner later in the week.
Are there other herbs I can use for garnish?
Fresh cilantro, chives, or green onions all pair beautifully with these steak strips. Each brings a slightly different flavor and adds a pop of color.
Final Thoughts
If you’re in the mood for food that’s fast, deeply flavorful, and incredibly satisfying, then Grill Pan Honey Glazed Steak Strips: Learn How To Make It should be the next recipe on your list. Every bite is a sweet, savory, sticky-satisfying reminder that great steak doesn’t have to be complicated. Give it a try—it might just become the highlight of your dinner rotation!
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Grill Pan Honey Glazed Steak Strips: Learn How To Make It Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Tender steak strips glazed with a sweet honey marinade, grilled to perfection. This easy and flavorful dish is a great addition to your weeknight dinner rotation.
Ingredients
Marinade:
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Steak:
- 1 1/2 pounds flank steak or sirloin, cut into thin strips
- 2 tablespoons olive oil
Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare Marinade: In a medium bowl, whisk together honey, soy sauce, Dijon mustard, garlic, ginger, black pepper, and red pepper flakes (if using).
- Marinate Steak: Place steak strips in a large zip-top bag or bowl, pour in the marinade, toss to coat, and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Grill Steak Strips: Heat a grill pan over medium-high heat, brush lightly with olive oil, grill the strips for about 2–3 minutes per side or until cooked to your desired doneness. Work in batches if needed to avoid overcrowding.
- Rest and Serve: Remove from heat, let rest for a few minutes, garnish with chopped parsley, and serve hot.
Notes
- Serve over rice, noodles, or a crisp salad for a complete meal.
- For extra caramelization, brush with leftover marinade during the last minute of grilling, but only if it’s been simmered first.
- Skirt steak or flat iron steak also work well for this recipe.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 14g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
