Tuesdays at the Table

Growing up I was a selective food connoisseur, or what my mother would simply call a 'picky eater'. Among the things I didn't like were most types of meat: steak, pork, ham or chicken on the bone. Fish was also a big no-no. When we were dating, I would always joke to Nate that I was a cheap date - no prime rib dinners for this gal!

And then one day, at the ripe old age of 24, I woke up craving steak. Just woke up dying for the biggest, juiciest steak and potatoes that I could get my hands on. When Nate came home from work, I told him to take me to the best steak place in town. He nearly had a heart attack, thinking surely this was a sign that I was knocked up!

Nowadays I love a good steak, especially grilled steak! I am trying to expand my repertoire of steak marinades and toppings. I found this recipe in the Kraft Food&Family magazine and used it for my first attempt at making steaks at home and it quickly became a favorite for both of us.

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Smothered Sirloin Steak in Parmesan Peppercorn Sauce

Ingredients:
1/2 cup Kraft Light Done Right Zesty Italian Dressing
1 lb boneless beef sirloin steak
1/3 cup Fat Free Sour Cream
4 1/2 tsp Grated Parmesan
1/4 tsp black pepper
1 onion, thinly sliced

Instructions:
1. Pour 1/4 cup of the dressing over steak in resealable plastic bag. Refrigerate 30 minutes or overnight. (Honestly, I have NEVER actually marinated the steak. I don't plan that far ahead. I just put it in the bag to coat the steak and then cook immediately.)

2. Combine sour cream, 2 Tbsp of the remaining dressing, Parmesan cheese and pepper in a small bowl.

3. Heat remaining 2 Tbsp of dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 minutes. (I skip the onions because I don't like them. ) Remove onions and set aside.

4. Drain steak and discard marinade. Cook steak in same skillet on medium heat 4 to 5 minutes or until thoroughly cooked.

5. Serve steak topped with onions and Parmesan peppercorn sauce.

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The whole thing takes about 30 minutes. Last night we opted to grill the steaks instead and I think they were even better!