1. In a medium bowl, combine chili powder, garlic powder, black pepper, salt, oregano, and cumin. Rub mixture over steaks on both sides.
2. Heat oil in a large nonstick skillet over medium heat. Add steaks and cook 4 minutes on each side for medium rare, 5 minutes on each side for medium. Remove steaks to a plate and tent with foil.
3. Add beef broth, vinegar, and jalapeno jelly to pan. Use a wooden spoon to scrape and deglaze any cooked bits stuck to pan. Stir until sauce is melted, about 1 to 2 minutes.
4. Place steaks on four plates and spoon sauce over each steak. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008