Roasted Garlic Steak with Pan Juices

  • Prep Time 5 min
  • Total Time 30 min
  • Serves: 6


  • 5 tsp olive oil 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 cornstarch 12 mL
  • 3/4 cup sodium-reduced beef broth 175 mL


  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of recipe):
  • Calories 310
  • Fat 13 g
  • Saturated Fat 3.5 g
  • Carbs 1 g
  • Protein 42 g
  • Cholesterol 80 mg
  • Sodium 380 mg
  • Potassium 540