August 29, 2011

Smothered Sirloin Steak in Parmesan Peppercorn Sauce

I sampled this when they were doing a Kraft cooking demo at our local grocery store. It was so good I had to get the ingredients for it and make it that night! It was a hit with my whole family!

1/2 cup Kraft Light Zesty Italian Reduced Fat Dressing, divided
1 - boneless beef sirloin steak (1 lb.) well trimmed
1/3 cup light sour cream
4-1/2 teaspoons Kraft 100% Grated Parmesan Cheese
1/4 to 1/2 teaspoon black pepper
1 onion, thinly sliced, separated into rings

Pour 1/4 cup of the dressing over steak in re-sealable plastic bag. Seal bag; turn to evenly coat steak with dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream, 2 tablespoons of the remaining dressing, the Parmesan cheese and pepper; cover. Refrigerate until ready to serve. Heat the remaining 2 tablespoons dressing in a large nonstick skillet on medium heat. Add onions; cook 7-8 minutes until golden brown, stirring frequently. Remove onions from skillet; set aside. Remove steak from marinade. Add steak to skillet; cook on medium heat for 3 to 4 minutes on each side or until medium doneness (160 degrees). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

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