smothered sirloin steak in parmesean peppercorn sauce

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Servs: 4  Prep: 20m  Cook: 15m  

It's very delcious and good, My family loves it...

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 c. kraft light done right- zesty italian reduced dressing, divided 1/2 c. kraft light done right- zesty italian reduced dressing, divided
•   1 pound well- trimmed boneless beef sirloin steak 1 pound well- trimmed boneless beef sirloin steak
•   1/3 c. breakstone free or knudsen fat free sour cream 1/3 c. breakstone free or knudsen fat free sour cream
•   4 1/2 tsp grated parmesean cheese 4 1/2 tsp grated parmesean cheese
•   1/4 tsp black pepper 1/4 tsp black pepper
•   1 large white onions- sliced 1 large white onions- sliced

Instructions

1. pour: 1/4 c. of the dressing over steak in resealable plastic bag. seal bag; turn to coat. Refridge 30 minutes, or over night to marinate. combine sour cream, 2 tbs of the remaining dressing. parmesean cheese and pepper. Refridge until serving time.
2. Heat: remaining 2 tbsp dressing in large skillet pan on medium heat. add onions; cook fot 7-8 minutes. stirring frequently. remove onions; set aside.
3. drain steak; discard marinade. cook steak in same skillet on medium heat, done well, place on cutting board; slice crosswise into thin strips, serve steak topped with sauce and onions.

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