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Sirloin Steak with Tarragon-Garlic Sour Cream

Lee Harrelson
Prep time 40 mins
Yield 4 servings (serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce)
The tangy sauce dresses up a steakhouse favorite. Packaged potato wedges round out the dish.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.