Cut each steak in half to make 4 steaks total.

Press the pepper and salt evenly onto the steaks.

In a large skillet over medium heat, heat the oil until sizzling.

Cook 6 minutes, turning once, or until thermometer inserted in the center registers 145F for medium rare.

Transfer to a platter.

Meanwhile in a small bowl, whisk the broth, tomato paste, and vinegar.

Pour the broth mixture into the skillet.

Cook 2 minutes, stirring until boiling.

Add parsley or thyme.

Serve the sauce over the steaks.