In a medium bowl, whisk together soy sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Add the flank steak to the mix, ensuring it's well coated in the marinade. Let it sit for 15 to 60 minutes.

In a separate bowl, combine barbecue sauce, honey, Dijon mustard, apple cider vinegar, and optional chili powder. Whisk until smooth and set aside.

Heat a large skillet over medium-high heat, add olive oil, swirling to coat. Once shimmering, add the marinated steak and cook for 2-3 minutes per side, achieving a nice brown crust. Transfer steak to a plate and keep warm.

In the same skillet, melt butter over medium heat, scraping up any flavorful bits. Add onion and garlic, sautéing for 3-4 minutes until soft.

Add uncooked rice to the skillet, stirring into the onion and garlic mixture. Toast rice for 1-2 minutes.

Pour in beef broth, stir to combine, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.

Once rice is done, stir in heavy cream and shredded cheddar cheese, mixing until cheese melts and the sauce is smooth.

Return cooked steak to the skillet, pour over honey BBQ sauce, stir gently, and simmer for an additional 2-3 minutes.

Garnish with freshly chopped parsley and serve hot.