Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

Ingredients

• 1 lb beef sirloin steak boneless trimmed well
• 0.3 tsp pepper black
• 0.3 cup knudsen cream fat free sour
• 0.5 cup 1/2 cup kraft lite zesty italian dressing italian divided kraft
• 1  onion separated thinly sliced
• 4.5 tsp parmesan cheese grated kraft

Equipment

• frying pan

Directions

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.
3. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently.
4. Remove onions from skillet; set aside.
5. Remove steak from marinade; discard marinade.
6. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160F).
7. Remove steak from skillet; cut into thin strips.
8. Serve topped with the sour cream sauce and onions.