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Sirloin Steak with Tarragon-garlic Sour Cream

The tangy steak sauce dresses up this steakhouse favorite.

Yield: 4 Servings Ready in 15 minutes

Cuisine: AmericanMain Ingredient: Steak

(5, 1) 100% would make again (reviews)

Favorite favorite of 7 people 4 people Try Soon want to try


Servings          
Original recipe makes 4 Servings
1/3 cupSour cream
1/4 cupLow-fat mayonnaise
2 tablespoonWhole grain dijon mustard
1 teaspoonDried tarragon
1 teaspoonBottled minced garlic
1/2 teaspoonSalt; divided
1/4 teaspoonBlack pepper; divided
Cooking spray
1 poundBoneless sirloin steak; trimmed

Sirloin Steak with Tarragon-garlic Sour Cream Preparation

Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let steak stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm. Serve with sauce.

Notes

This steak goes very well with Roasted Baby Carrots (BO 180317) and/or Panfried Parmesan Potatoes (BO 180268) on the side.

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    • Calories Per Serving: 337
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    Sirloin Steak with Tarragon-garlic Sour Cream Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    This steak goes very well with Roasted Baby Carrots (BO 180317) and/or Panfried Parmesan Potatoes (BO 180268) on the side.
    [I posted this recipe.]
    3 years, 1 months, 4 weeks, 1 days, 9 hours, 26 minutes ago

    Tags

    1. Low-fat
    2. Grill
    3. Main Dish
    4. Steak
    5. American

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