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Prep Time
5 mins
Total Time
30 mins
Serves
6

Ingredients

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

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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