Sirloin Steak with Tarragon-Garlic Sour Cream

Sirloin Steak with Tarragon-Garlic Sour Cream Recipe
Lee Harrelson
The tangy sauce dresses up a steakhouse favorite. Packaged potato wedges round out the dish.


4 servings (serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 307
Caloriesfromfat 32 %
Fat 11 g
Satfat 4.8 g
Monofat 3.6 g
Polyfat 0.4 g
Protein 26.4 g
Carbohydrate 22.9 g
Fiber 3.7 g
Cholesterol 53 mg
Iron 2.1 mg
Sodium 732 mg
Calcium 44 mg


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
Cooking spray
1 (1-pound) boneless sirloin steak, trimmed
1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)


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.

January 2007
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