Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

A HEALTHY LIVING steak with Parmesan-peppercorn sauce? Yup. It makes the grade because the smothering is done with onions and fat free sour cream.

Rated 4.2 from 120 votes

Prep Time

30M

Total Time

Servings

4 servings

1/2 cup KRAFT Lite Zesty Italian Dressing , divided

1 boneless beef sirloin steak (1 lb.), well trimmed

1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

4-1/2 tsp. KRAFT Grated Parmesan Cheese

1/4 to 1/2 tsp. black pepper

1 onion , thinly sliced, separated into rings

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1. Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve.

2. Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.

3. Remove steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

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