Sirloin Steak with Tarragon-Garlic Sour Cream

Lee Harrelson

The tangy sauce dresses up a steakhouse favorite. Packaged potato wedges round out the dish.

Yield: 4 servings (serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 32%
  • Fat: 11g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 26.4g
  • Carbohydrate: 22.9g
  • Fiber: 3.7g
  • Cholesterol: 53mg
  • Iron: 2.1mg
  • Sodium: 732mg
  • Calcium: 44mg

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)

Preparation

  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.
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