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

Ingredients

  • ⅓ cup sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons whole-grain Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 teaspoon bottled minced garlic
  • ½ teaspoon salt, divided
  • ¼ 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)

Directions

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.

Notes
Cooking Light
JANUARY 2007