Smothered Sirloin Steak in Parmesan Peppercorn Sauce

1/2 cup Italian Dressing, divided

1 lb well-trimmed boneless beef sirloin steak (and as you can see I didn’t take the time to trim very well)

1/3 cup sour cream

4 1/2 tsp grated parmesan cheese

1/4 to 1/2 tsp black pepper

1 large onion, thinly sliced

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

Heat remaining 2 Tbsp dressing in large nonstick skillet on medium heat.  Add onions; cook 7 to 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 to 4 min. on each side for medium doneness. Place on cutting board; slice crosswise into thin strips.  Serve steak topped with sauce and onions.

Makes 4 servings.

(recipe found in Kraft Food and Family magazine, Spring 2006)

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1 Comment

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One response to “Smothered Sirloin Steak in Parmesan Peppercorn Sauce

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