Roasted Garlic Steak with Pan Juices

Prep time: 5min
Total time: 30min
Serves 6
5 tsp
Pure Olive Oil, divided
25 mL
5 tsp
Roasted Garlic Seasoning Paste
25 mL
2 lbs
top sirloin roast, cut into 4 equal portions
1 kg
1/2 tsp
salt
2 mL
2 1/2 tsp
water
12 mL
2 1/2 tsp
cornstarch
12 mL
3/4 cup
Beef Broth, 25% Less Sodium
175 mL
calories
310
fat
13 g
saturated fat
3.5 g
carbs
1 g
protein
42 g
cholestrol
80 mg
sodium
380 mg
potassium
540 mg

Directions

  1. In a small bowl, mix together 1 tbsp (15 mL) oil with garlic paste. Massage into the meat, cover and refrigerate overnight.

  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.

  3. Meanwhile, mix 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.

  4. Thinly slice meat against the grain, plate and drizzle 1 tbsp (15 mL) sauce over each portion.