I love how these honey-glazed steak strips come together quickly on the grill pan, creating a juicy, caramelized bite every time. The sweet and savory glaze pairs perfectly with the tender steak, making this a favorite for busy weeknights or casual dinners. Grill Pan Honey Glazed Steak Strips

Why You’ll Love This Recipe

I’m all about simple recipes that pack a punch, and this one delivers just that. The honey glaze caramelizes beautifully on the steak strips, giving them a glossy, sticky finish with deep flavor. Plus, cooking in a grill pan gives those lovely sear marks and a charred texture that feels like eating out but with homemade goodness.

Ingredients

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

1 pound (450g) steak (sirloin or flank steak works well), sliced into strips
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground black pepper
Optional: pinch of red pepper flakes for heat

Directions

In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, black pepper, and red pepper flakes if using.
Add the steak strips to the marinade, tossing to coat evenly. Let it sit for at least 15 minutes (or up to 1 hour) to soak up the flavors.
Heat a grill pan over medium-high heat.
Once hot, add the steak strips in a single layer, cooking for about 2-3 minutes per side, until nicely charred and cooked to your preferred doneness.
Pour any remaining marinade over the steak during the last minute of cooking for extra glaze.
Remove from heat and let rest for a couple of minutes before serving.

Servings and Timing

Servings: 3-4
Prep time: 10-15 minutes (plus marinating time)
Cook time: 6-8 minutes
Total time: About 25 minutes (including marinating)

Variations

I sometimes swap honey for maple syrup or brown sugar for a slightly different sweetness. Adding fresh herbs like rosemary or thyme to the marinade also gives it an herbal lift. For a smoky twist, I like adding a dash of smoked paprika or chipotle powder.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the steak strips gently in a skillet over medium heat for a few minutes to retain their juiciness and avoid drying out.

FAQs

1. What’s the best cut of steak for this recipe?

I prefer sirloin or flank steak because they slice well and cook quickly while staying tender.

2. Can I use a regular pan instead of a grill pan?

Yes! A regular skillet works fine, though you won’t get the grill marks and smoky flavor a grill pan imparts.

3. How long should I marinate the steak strips?

I find 15 minutes is enough for flavor, but marinating up to 1 hour intensifies the taste without making the steak mushy.

4. Is this recipe gluten-free?

To keep it gluten-free, I substitute soy sauce with tamari or coconut aminos.

5. Can I double the recipe for a crowd?

Definitely. Just make sure to cook the steak strips in batches to avoid overcrowding the pan.

Conclusion

I always come back to these honey-glazed steak strips when I want something quick, flavorful, and a little bit special. The sticky-sweet glaze and tender steak make a winning combination that’s easy to prepare but feels like a treat. It’s a recipe I love to share and enjoy again and again.