30 Minute Grill Pan Honey Glazed Steak Strips That Melt in Your Mouth

You know those nights when you need dinner on the table fast, but you still want something that tastes like you actually tried? That’s where these grill pan honey glazed steak strips come in—my go-to when I’m craving something sweet, savory, and seriously satisfying without the fuss. I stumbled onto this combo years ago when I was desperate to jazz up a boring flank steak, and wow, did honey and soy sauce ever save the day! Now it’s my secret weapon for impressing last-minute guests (or just treating myself). The best part? It’s all done in under 30 minutes, and that sticky-sweet glaze? Absolute magic.

Why You’ll Love These Grill Pan Honey Glazed Steak Strips

Trust me, once you try these steak strips, you’ll wonder how you ever lived without them. Here’s why they’re a total game-changer:

• Lightning fast – From fridge to plate in under 30 minutes (perfect for those “I forgot to plan dinner” emergencies)
• Foolproof flavor – The honey-soy marinade does all the work while you just stand there looking like a kitchen hero
• That perfect char – Grill pan marks give these strips that irresistible smoky flavor without firing up the outdoor grill
• Crazy tender – Slicing against the grain means every bite melts in your mouth
• Endlessly versatile – Throw them in tacos, salads, or just devour straight from the pan (no judgment!)

Ingredients for Grill Pan Honey Glazed Steak Strips

Here’s everything you’ll need to make these irresistible steak strips. I promise it’s nothing fancy—just simple ingredients that work magic together:

• 1 pound flank steak – Sliced into 1/4-inch strips against the grain (this is KEY for tenderness—I’ll show you how below)
• 2 tablespoons honey – The star of our glaze! Use wildflower honey for a floral note or clover for classic sweetness
• 1 tablespoon soy sauce – Regular or low-sodium both work (we’ll adjust salt accordingly)
• 1 tablespoon olive oil – Extra virgin for flavor, or any neutral oil you’ve got
• 1 teaspoon garlic powder – My lazy hack when fresh garlic would burn too quickly
• 1 teaspoon black pepper – Freshly cracked gives the best flavor pop
• 1/2 teaspoon salt – Diamond Crystal kosher salt is my go-to (use half if you’re using table salt)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something—here’s how to adapt:

No flank steak? Skirt steak works great (slice extra thin), or try sirloin if that’s what you’ve got. Just avoid super lean cuts—they’ll dry out.

For gluten-free folks: Swap soy sauce with tamari or coconut aminos (reduce salt if using aminos—they’re sweeter).

Out of honey? Maple syrup adds a lovely depth, or agave nectar keeps it neutral. Brown sugar works in a pinch too—just dissolve it in the soy sauce first.

Fresh garlic lovers: Use 2 minced cloves instead of powder, but add them right before cooking to prevent burning.

Spice it up: A pinch of red pepper flakes or a dash of sriracha in the marinade gives these strips a nice kick!

Equipment You’ll Need

No fancy gadgets required here—just a few kitchen basics to make these honey glazed steak strips shine:

• 12-inch grill pan – My trusty cast-iron one gives those perfect sear marks (but any heavy pan works in a pinch)
• Mixing bowl – Medium-sized so you can really toss those steak strips in the marinade
• Tongs – Essential for flipping without losing any of that delicious glaze to the pan
• Sharp knife – Makes slicing against the grain a breeze (I like an 8-inch chef’s knife for this)
• Cutting board – Preferably one with a groove to catch any juices

That’s it! If you’re feeling extra, a meat thermometer helps nail perfect doneness, but honestly? After making these weekly for years, I just eyeball it now.

How to Make Grill Pan Honey Glazed Steak Strips

Okay, let’s get cooking! This recipe moves fast, so have everything ready to go—I promise it’s easier than it looks. Just follow these simple steps, and you’ll have steak strips that’ll make you feel like a grill master (even if you’re really just winging it like I usually am).

Step 1: Prepare the Marinade

Grab that medium mixing bowl—you know, the one that’s big enough to toss everything without making a mess. Now, here’s where the magic starts:

Whisk together the honey, soy sauce, and olive oil until they’re best friends (about 30 seconds—no fancy tools needed, just a fork works great). Sprinkle in the garlic powder, black pepper, and salt, and give it another quick mix. The marinade should look like a shiny, dark syrup—if it’s too thick, add a teaspoon of water to loosen it up.

Pro tip: Taste the marinade now! Want more salt? Add a pinch. Prefer it sweeter? Drizzle in another half-tablespoon of honey. This is your chance to make it perfect for you.

Step 2: Cook the Steak Strips

Heat your grill pan over medium-high heat—you’ll know it’s ready when a drop of water sizzles and evaporates instantly. While it heats, toss those beautiful steak strips in the marinade until they’re completely coated. Let them sit for just 10 minutes (set a timer—any longer and the salt will start toughening the meat).

When the pan’s hot, use those tongs to lay the strips in a single layer—no overcrowding, or they’ll steam instead of sear. Listen for that satisfying sizzle! Let them cook undisturbed for 3 minutes to get those gorgeous grill marks.

Flip each strip (yes, every single one—it’s worth it) and cook another 2-3 minutes until they’re caramelized at the edges but still juicy inside. Don’t worry if some glaze sticks to the pan—that’s flavor gold! Just scrape it up with the tongs and drizzle it back over the steak.

When they’re done, the strips should feel firm but springy when pressed (about 145°F if you’re using a thermometer). Pull them off the heat immediately—they’ll keep cooking from residual heat, and nobody wants tough steak!

Tips for Perfect Grill Pan Honey Glazed Steak Strips

After making these steak strips more times than I can count, I’ve picked up some tricks that’ll take yours from good to “oh-my-goodness-can-I-have-the-recipe” amazing. Here’s what I’ve learned the hard way so you don’t have to:

• Slice like you mean it – Always cut against the grain (those little muscle lines running across the steak). I look for the lines, then slice perpendicular to them—it makes even budget cuts tender enough to cut with a fork.
• Watch your heat – If your pan starts smoking before the steak hits it, dial it back a notch. Medium-high should give you that perfect sizzle without burning the honey glaze. No grill pan? A heavy cast-iron skillet works wonders too.
• Don’t peek! – Resist the urge to constantly flip the strips. Let them sear undisturbed for those first 3 minutes to develop that gorgeous caramelized crust we all crave.
• Rest is best – Let the strips sit for 5 minutes after cooking (I know, it’s torture). This lets the juices redistribute so they don’t all end up on your cutting board instead of in your mouth.
• Double the batch – These reheat beautifully, so I always make extra. They’re killer in next-day salads or breakfast scrambles—if they last that long!
• Glaze rescue – If your pan gets too sticky, deglaze with a splash of water or broth while scraping with a wooden spoon. Pour this liquid gold back over the steak strips before serving.

One last thing—trust your nose! When that sweet, savory aroma fills your kitchen and the edges start caramelizing, you’ll know it’s working. Now go forth and make some magic!

Serving Suggestions

Now for the best part—how to devour these honey glazed steak strips! I’ve served them every which way over the years, but these are my absolute favorite pairings that’ll make your meal sing:

• Over fluffy jasmine rice – The sweet glaze soaks right in, and you’ll want to lick the plate clean (I won’t tell).
• Tucked into warm tortillas – Add some quick-pickled onions and cilantro for killer steak tacos in minutes.
• On a crisp salad – Toss with romaine, cherry tomatoes, and avocado—the warm steak wilts the greens just enough.
• With roasted broccoli – The caramelized edges on the veggies match the steak’s sweetness perfectly.
• Next to garlic butter noodles – Because carbs and steak are a match made in heaven.

My lazy weeknight move? Just pile them straight onto a baking sheet with cubed sweet potatoes and Brussels sprouts—roast everything together while the steak marinates. One-pan magic!

Oh, and don’t forget the finishing touches! A squeeze of lime cuts through the richness, or sprinkle with sesame seeds for crunch. Leftovers (ha!) are amazing cold straight from the fridge—my husband keeps “accidentally” eating them while standing in front of the open refrigerator door.

Storage & Reheating

Let’s talk about keeping these honey glazed steak strips tasting just as amazing as when they first hit the pan—because let’s be real, you might actually have leftovers (or maybe you’re smart like me and double the batch on purpose). Here’s how to keep them perfect:

Storing: Let the strips cool for about 10 minutes (no longer, or they’ll start sweating in their own juices), then tuck them into an airtight container. I swear by my glass containers with the snap lids—they keep everything fresh without any weird smells. They’ll stay delicious for up to 3 days in the fridge, though in my house they never last that long!

Reheating magic: The key is gentle heat! I’ve learned the hard way that nuking these in the microwave turns them into shoe leather. Instead, I do one of these two methods:

• Skillet revival: Warm a teaspoon of oil in a pan over medium-low, add the strips, and toss for just 60-90 seconds until heated through. Splash in a teaspoon of water if the pan gets dry—it’ll steam them back to juiciness.
• Oasis in the oven: Spread strips on a baking sheet, cover loosely with foil, and warm at 275°F for about 8 minutes. This is my go-to when I’m reheating a bigger batch.

Pro tip: If the glaze seems dull after storage, brush on a fresh drizzle of honey mixed with a splash of soy sauce during the last minute of reheating. It’ll bring back that glossy, sticky goodness that makes these strips so irresistible!

Grill Pan Honey Glazed Steak Strips FAQs

I get asked about these steak strips ALL the time—here are the answers to the questions that pop up most often in my kitchen (and my DMs!). Consider this your cheat sheet for honey glazed steak success:

Can I use a different cut of steak?
Absolutely! Flank steak is my favorite for its beefy flavor and affordability, but skirt steak works beautifully too (just slice it extra thin). Sirloin or flat iron steak are great alternatives—basically any cut that’s not too lean. Avoid filet mignon though; it’s too pricey for this treatment and doesn’t have enough fat to stay juicy.

Why does my glaze keep burning?
Ah, the honey dilemma! If your glaze is blackening before the steak cooks through, your pan is too hot. Dial it back to medium and don’t walk away—oney goesoney goes from golden to burnt fast. Another trick? Add the honey to the marinade last minute (right before cooking) so it doesn’t have time to caramelize too much in the bowl.

Can I make these ahead for meal prep?
You bet! I actually prefer these after they’ve sat overnight—the flavors meld beautifully. Cook as directed, let cool completely, then store in an airtight container with all those delicious pan juices. They’ll keep for 3 days in the fridge. Pro tip: Undercook them slightly so they don’t overdo when reheating!

Is there a way to make this less sweet?
Totally get it—sometimes you want more savory than sweet. Cut the honey to 1 tablespoon and add an extra teaspoon of soy sauce. A splash of Worcestershire sauce or b vinegar also vinegar also balances the sweetness nicely. My husband likes when I add a teaspoon of Dijon mustard to the marinade for tang.

Can I cook these on an outdoor grill?
Of course! Just use a grill basket or skewers so those precious strips don’t fall through the grates. Keep the heat at medium (400400°F) and watch closely—the honey glaze means they’ll cook faster than plain steak. Baste with extra marinade during the last minute for extra sticky goodness.

Nutritional Information

Okay, let’s talk numbers—but first, full transparency: These are estimates based on my kitchen scale and nutrition calculators. Your exact values might wiggle a bit depending on your steak’s marbling or how much glaze clings in the end. That said, here’s the scoop per serving (about 1/4 pound of cooked steak strips with glaze):

• Calories: 280 (mostly from that beautiful protein and the honey’s natural sugars)
• Protein: 32g (steak for the win! This keeps you full for hours)
• Carbohydrates: 10g (8g from honey, the rest from soy sauce’s sneaky sugars)
• Sugar: 8g (all natural from the honey—no added junk here)
• Fat: 12g (4g saturated from the steak’s marbling, 7g healthy unsaturated from the olive oil)
• Sodium: 480mg (mostly from the soy sauce—use low-sodium if you’re watching this)

Little bonus? Zero trans fats or weird additives—just real food doing delicious work. If you’re tracking macros, these fit great into low-carb or high-protein plans (just adjust sides accordingly). My fitness buddy swears by these post-workout with roasted veggies—glaze and all!

Remember: Nutrition is about joy too, and these strips deliver that in every sticky-sweet bite. Now go enjoy without guilt!

Did You Make This Recipe?

Nothing makes me happier than seeing these honey glazed steak strips on YOUR table! Did they turn out as sticky-sweet and juicy as you hoped? Or maybe you put your own spin on them (I’d love to hear your twists!). Drop a comment below and tell me all about it—your tips might help the next home cook nail this recipe.

Better yet, snap a photo of your masterpiece and tag me on Instagram @[yourhandle]—I live for those golden-brown, glistening steak strip pics! And if you’re feeling generous, a star rating helps other hungry folks know this recipe’s worth their time. Now go enjoy those steak strips (and try not to eat them all straight from the pan like I always do).

Print