Thursday, January 24, 2008

Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

Points Value: 4
Servings: 4

1/2 cup Kraft Light Zesty Italian Reduce Fat Dressing, divided
1 lb well-trimmed boneless beef sirloin steak
1/3 cup fat free sour cream
4-1/2 tsp. grated Parmesan cheese
1/4-1/2 tsp. black pepper
1 cup thinly sliced onions (about 1 medium)

Pour 1/4 cup of the dressing over steak in resealable plastic bag. Seal bag; turn to coat. Refrigerate 30 min. or overnight to marinate. Combine sour cream, 2 Tbsp. of the remaining dressing, the Parmesan cheese and pepper. Refrigerate until serving time.

Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7-8 min. or until golden brown, stirring frequently. Remove onions; set aside.

Drain steak; discard marinade. Cook steak in same skillet on medium heat 3-4 min. on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions.

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