In a small bowl, mix together 1 tbsp (15 mL) oil with garlic paste. Massage into the meat, cover and refrigerate overnight.
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.
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.
Thinly slice meat against the grain, plate and drizzle 1 tbsp (15 mL) sauce over each portion.