Skillet Beef Steak with Avocado Sauce

Ingredients

• 2  fully avocados ripe cut in half
• 0.5 cup knudsen cream sour
• 0.3 cup cilantro leaves fresh divided finely chopped
• 3 cloves garlic 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1  onion sliced
• 2 lb beef sirloin steaks boneless
• 0.3 lb tomatillos 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Pour 1/3 cup dressing over steaks in shallow dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate. Meanwhile, cook tomatillos in 2 cups simmering water in saucepan on low heat 15 min. or until tomatillos are softened and skins are tender. (Do not let tomatillos boil.)
2. Drain tomatillos, reserving 1/2 cup cooking liquid; place tomatillos and reserved liquid in blender.
3. Add avocados, 1/4 cup cilantro, 1/2 cup onions and garlic; blend until smooth.
4. Heat remaining dressing in large skillet on medium-high heat.
5. Add onions; cook on medium heat 5 min.
6. Remove from skillet; cover to keep warm.
7. Remove steaks from marinade; discard marinade.
8. Add steaks, in batches, to skillet; cook 2 min. on each side or until medium doneness (160F). Return steaks and onions to skillet. Top with avocado sauce. Cook on low heat 1 to 2 min. or until sauce is heated through.
9. Serve topped with sour cream and remaining cilantro.