What's the best way to slice the steak if I'm not sure which way the grain runs?

Look for the long, parallel lines of muscle fibers on the surface of your sirloin, New York strip, or flat iron. Slice perpendicular (across) those lines into ½-inch strips. If you slice with the grain, the strips will be chewy no matter how well you cook them. A sharp knife makes this much easier.

My family doesn't like bourbon. What's a good substitute in the glaze?

You can simply omit it. The honey, garlic, and soy sauce base is fantastic on its own. For a similar depth, add an extra teaspoon of balsamic vinegar or a splash of orange juice. The key is balancing the sweetness with a touch of acidity, which you already get from the vinegar in the recipe.

Honey Glazed Steak Strips: 30-Minute Easy Weeknight Dinner

Name: Honey Glazed Steak Strips Recipe (Ready in 30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ lbs steak (flat iron, New York strip, or sirloin); 1 tbsp avocado or vegetable oil; ¼ cup honey; ¼ cup soy sauce or tamari; 3 cloves garlic, minced; 1 tbsp balsamic vinegar or rice vinegar; 2 tsp toasted sesame oil; 1 tbsp bourbon

Description

Honey glazed steak strips are a quick, one-pan dinner ready in 30 minutes. The sweet and savory glaze made with honey, soy sauce, and garlic clings to tender steak slices. Serve over rice or with vegetables for a complete meal.

Ingredients

Scale

For the steak:

1 ½ lbs steak (flat iron, New York strip, or sirloin)

1 tbsp avocado or vegetable oil

For the glaze:

¼ cup honey

¼ cup soy sauce or tamari

3 cloves garlic, minced

1 tbsp balsamic vinegar or rice vinegar

2 tsp toasted sesame oil

Optional:

1 tbsp bourbon

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Instructions

1. Pat the steak dry with paper towels. Slice it into ½-inch thick strips against the grain.

2. Heat a large cast iron or stainless skillet over medium-high heat for 2 minutes. Add the cooking oil.

3. Add steak strips in a single layer (cook in batches if needed) and sear for 2-3 minutes without moving. Flip and cook another 1-2 minutes until browned. Transfer to a plate.

4. Reduce heat to medium. Add all glaze ingredients (honey, soy sauce, garlic, vinegar, optional bourbon) to the hot skillet.

5. Simmer the glaze for 2-3 minutes, stirring often and scraping up browned bits, until thickened enough to coat a spoon.

6. Return all steak strips and any juices to the skillet. Toss constantly for about 1 minute until well-coated.

7. Remove from heat and drizzle with toasted sesame oil. Toss once more and serve immediately.

Notes

Slice the steak against the grain, look for lines on the meat and cut perpendicular to them, for tender strips.

Avoid crowding the pan during searing; cook in batches if necessary to get a good crust instead of steaming.

If you choose to marinate the steak in half the glaze for 15-30 minutes, pat it mostly dry before cooking.

Store leftovers in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

Prep Time: 15 min
Cook Time: 15 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 14 g
Sodium: 560 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 70 mg