Sirloin Steak with Tarragon-Garlic Sour Cream

7 Reviews
ADD YOUR REVIEW
Lee Harrelson
Prep Time
40 Mins
Yield
4 servings (serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce)
January 2007
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

ok

simpson307
July 19, 2015
This was ok. The sauce contributed nothing to the steak. It was easy to make, but I wouldn't make it again. The steak leftovers were tough so I would cut into four pieces instead of slices for better reheating.

dont bother

koriander
June 05, 2015
This is hands down the worst sauce I have ever had with steak. I usually do a mushroom garlic sauce but was low on mushrooms... I really can't understand how previous reviewers have liked this sauce, other than maybe they have never tried a nice sauce before. Do not even try this recipe, especially if you like food that tastes nice.

stellacorona's Review

HaleyDH
September 17, 2013
awesome! i love tarragon and this would be good on veggies too. i use a little less dijon and a little more tarragon! served with grilled ny strips.

HaleyDH's Review

tigger
June 11, 2012
This was pretty good! I used fresh terragon since I had it (3 times the dried amount) and served it with spicy potatoes and asparagus found on this site. A delicious meal! I will say the 5 minutes on each side overcooked the steaks - made them medium and we prefer medium rare. But next time we know to adjust.

JimMarltonNJ's Review

MeMyselfAndPie
March 23, 2012
I cooked fresh red skin potatoes in a separate skillet at the same time. Love the tang of the sauce.

Nichelleley's Review

JimMarltonNJ
February 08, 2012
This is REALLY good. Super easy to make and great for both the steak and the potatoes. I will definitely make this again!

simpson307's Review

stellacorona
July 28, 2011
Great!! Made it tonight. Boiled fingerling poatoes then pan fried them instead of using frozen. I had the fingerlings on hand. And grillled the steak instead of frying it because it's summer. Served it with steamed buttered green beans. My 12 year old said, "The steak is great, but it's AMAZING with the sauce." Super fast.

MeMyselfAndPie's Review

Nichelleley
April 23, 2010
This was great. I accidentally used the wrong type of steak, so I can't say too much for that, but the sauce tastes straight out of a nice steakhouse. Great for dipping steak and the fries. We used the leftovers to make little mini sandwiches on dinner rolls the next day. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/01/sirloin-steak-with-tarragon-garlic-sour.html
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