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; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 78 mg Cholesterol; 295 mg Sodium; 2 g Total Carbohydrate; 0.6 g Dietary Fiber; 22 g Protein; 2.6 mg Iron; 3.3 mg NE Niacin; 0.3 mg Vitamin B6; 5 mcg Vitamin B12; 7.7 mg Zinc; 32.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.