2 beef Flat Iron Steaks (about 8 ounces each)
1 cup ready-to-serve beef broth
2 tablespoons tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon butter
Salt and pepper
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F ) to medium (160°F ) doneness, turning occasionally. Transfer to carving board; keep warm.
Add broth, tomato paste, paprika, cumin and garlic powder to skillet. Cook and stir 2 to 3 minutes over medium heat or until browned bits attached to skillet are dissolved and sauce is smooth and slightly thickened. Remove from heat; whisk in butter.
Carve steaks into slices. Season with salt and pepper, as desired. Serve with sauce.
Nutrition information per serving: 227 calories; 14 g fat (6 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 295 mg sodium; 2 g carbohydrate; 0.6 g fiber; 22 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 5 mcg vitamin B12; 2.6 mg iron; 32.2 mcg selenium; 7.7 mg zinc.