4 beef tenderloin steaks or 2 boneless top loin steaks, cut 1 inch thick

3/4 tsp. garlic salt

3/4 tsp. chili powder

1/2 tsp. coarse grind black pepper

1/4 tsp. ground cumin

1/4 tsp. dried oregano leaves

Vegetable cooking spray

1/2 C. ready-to-serve beef broth

1/4 C. balsamic or red wine vinegar

2 T. jalapeno pepper jelly

 

Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.