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)