- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 6
Method
Step 1
In a small bowl, mix together 1 tbsp (15 mL) oil with garlic paste. Massage into the meat, cover and refrigerate overnight.
Step 2
Preheat oven to 350°F (180°C). Remove "steaks" from refrigerator and let sit at room temperature for 15 min. Meanwhile, heat remaining oil in a large skillet on medium-high heat. Salt steaks, then place in hot skillet and cook on each side for 2 min. Transfer to a parchment-paper-lined baking sheet. Roast in oven for 15 min. or until internal temperature of 160°F (71°C) is reached, for medium rare, turning halfway through. Reserve meat on a plate and cover loosely with foil.
Step 3
Meanwhile, mix 2-1/2 tsp (12 mL) water with cornstarch in a small bowl to create a slurry. Reserve. Place the same skillet used for meat back on the stove on medium-high. Add broth and use a wooden spoon to scrape the caramelized bits off the bottom of the pan (deglaze). When broth begins to boil, stir in cornstarch slurry and cook for 1 min., until sauce is slightly thickened.
Step 4
Thinly slice meat against the grain, plate and drizzle 1 tbsp (15 mL) sauce over each portion.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of recipe):
- Calories:
- 310
- Fat:
- 13 g
- Saturated Fat:
- 3.5 g
- Carbs:
- 1 g
- Cholesterol:
- 80 mg
- Protein:
- 42 g
- Sodium:
- 380 mg
- Potassium:
- 540
