Flank Steak Strips with Hot Honey Molasses Sauce
Satisfy your cravings with this bold and flavorful Flank Steak Strips with Hot Honey Molasses Sauce recipe, a perfect balance of sweet, spicy, and savory flavors. Tender, juicy strips of seared flank steak are coated in a luscious sauce made with rich molasses, golden honey, and a gentle heat from red pepper flakes, all enhanced by the umami depth of soy sauce and a touch of tangy apple cider vinegar. Ready in just 30 minutes, this quick and easy dish is ideal for weeknight dinners or entertaining guests. Serve it over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables for a satisfying meal that’s sure to impress. Bursting with bold flavors and guaranteed to be a crowd-pleaser, this dish is your ticket to steak perfection.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.25 cup Honey
- 2 tablespoons Molasses
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Soy sauce
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the flank steak dry with paper towels and slice it against the grain into thin strips, about 1/4-inch thick.
In a small bowl, mix the salt, black pepper, and garlic powder. Season the steak strips evenly with the spice mixture.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add half of the steak strips in a single layer. Sear for 2-3 minutes per side until browned but not cooked through. Remove the strips and set aside on a plate. Repeat with the remaining steak, adding the remaining olive oil and butter if needed.
In the same skillet, reduce the heat to medium and add the honey, molasses, red pepper flakes, soy sauce, apple cider vinegar, and water. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
Simmer the sauce for 3-4 minutes, stirring frequently, until it thickens slightly.
Return the seared steak strips to the skillet and toss to coat them evenly in the sauce. Cook for an additional 3-5 minutes, stirring occasionally, until the steak is fully cooked but still tender, and the sauce clings to the meat.
Taste and adjust seasoning if needed. Remove from heat.
Transfer the steak strips to a serving plate and drizzle with any remaining sauce from the pan. Garnish with fresh parsley, if desired.
Serve hot alongside rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 6198 mg | 269% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 79.3 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
