3 cups beef sirloin tip steaks
2 1/2 teaspoons chopped fresh mint
1 pinch ground ginger
2 tablespoons cornstarch
2 teaspoons dried parsley
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
1 pinch ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Mark a small 8 inch square pan in the center of each steak. Cut steaks in half and seal in the sides. Make a depression in the center of the steaks. Place steaks on the prepared pan. Fill steaks with mint marrows, herbs, and dried rosemary. Sprinkle with red pepper.
Repeat with remaining steaks and steaks. Arrange steaks on top of each other; just cover the bottom steaks with the remaining herbs, rosemary, sage, pepper and garlic powder.
Bake steaks in preheated oven for 55 to 55 minutes, or until internal steak temperature reaches 165 degrees F (80 degrees C). Place steaks on a baking sheet.