Heat olive oil in a large skillet over medium-high heat.
Add steak strips to the skillet and season with salt, black pepper, and smoked paprika.
Cook steak for 3-4 minutes, stirring occasionally, until browned but not fully cooked. Remove steak from skillet and set aside.
Reduce heat to medium and add 2 tablespoons of butter to the skillet.
Add minced garlic and sauté for 1 minute until fragrant.
Add rinsed rice to the skillet and stir to coat with butter and garlic.
Pour in beef broth and bring to a boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes until rice is tender and liquid is absorbed.
While rice cooks, in a small bowl combine honey with remaining 2 tablespoons of butter.
Once rice is cooked, return steak strips to the skillet and stir to combine.
Drizzle honey butter mixture over the steak and rice, stirring gently to coat everything evenly.
Cook for an additional 2-3 minutes until steak is cooked through and honey butter is melted and glossy.
Remove skillet from heat and sprinkle chopped fresh parsley over the dish.
Serve immediately.