The tangy sauce dresses up a steakhouse favorite. Packaged potato wedges round out the dish.
1/3 cup sour cream
1/4 cup low-fat mayonnaise
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried tarragon
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (1-pound) boneless sirloin steak, trimmed
1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
How to Make It
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 the pan with cooking spray. Sprinkle both sides of steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm.
Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add the potatoes; sauté 15 minutes or until browned and thoroughly heated, stirring occasionally. Serve with steak and sauce.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.