Ingredients
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Protein: 1 lb sirloin or flank steak (cut into thin strips).
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The Glaze: 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp olive oil.
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Aromatics & Spices: 2 garlic cloves (minced), 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp paprika (optional).
Instructions
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Whisk the Glaze: In a medium bowl, combine the honey, soy sauce, olive oil, minced garlic, pepper, salt, and paprika. Whisk until smooth.
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Marinate: Toss the steak strips in the glaze until fully coated. Let them rest for 15–20 minutes at room temperature; this allows the flavors to penetrate and the meat to take the chill off for a better sear.
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High Heat: Heat your grill pan or heavy skillet over medium-high until it is smoking slightly.
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Sear: Arrange the steak strips in a single layer. Tip: Don’t crowd the pan! If you add too much meat at once, the temperature drops and the steak will steam instead of searing. Cook in batches if necessary.
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Caramelize: Let them cook for 2–3 minutes per side. Watch for the glaze to thicken and turn into a dark, glossy coating.
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Rest: Remove the strips from the pan and let them rest for 3–5 minutes. This ensures the juices redistribute so the steak stays tender.
Notes
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The Cut: Sirloin is great for tenderness, but if you use flank steak, make sure to slice it against the grain to ensure the strips aren’t chewy.
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Cleaning Tip: Because honey has a high sugar content, it can stick to the pan. Deglaze your warm (not hot) pan with a little water or broth after cooking to make cleanup a breeze.
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Variation: Add a teaspoon of sesame oil or a pinch of red pepper flakes to the glaze for a more pronounced “Teriyaki” vibe.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Category: Main-course
- Method: grilling