RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2258
| View Recipe |
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| Recipe Name: |
Sirloin Steak with Tarragon-Garlic Sour Cream |
| Source: |
, January 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-01-26
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Potato wedges round out the dish. |
| Comments: |
The tangy sauce dresses up a steakhouse favorite. Serving size: 3 ounces steak, 2/3 cup potatoes, and 3 tablespoons sauce.
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Ingredients:
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Directions:
Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
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.
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.
Nutritional Information
CALORIES 307(32% from fat); FAT 11g (sat 4.8g,mono 3.6g,poly 0.4g); PROTEIN 26.4g; CHOLESTEROL 53mg; CALCIUM 44mg; SODIUM 732mg; FIBER 3.7g; IRON 2.1mg; CARBOHYDRATE 22.9g |
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Roasted Baby Carrots
(Add to shopping list) :
2 Teaspoons oil, olive
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Directions:
Combine the carrots with the other ingredients and toss gently to coat.
Bake at 450 degrees for 15 minutes or until carrots are lightly browned, stirring once. |
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| Nutrition per Serving: |
| Calories: |
282 |
Total Carbs: |
22.8 |
Net Carbs: |
22.5 |
| Cholesterol: |
39.0 |
Fat: |
13.4 |
Protein: |
21.08 |
| Fiber: |
0.26 |
Sodium: |
516.94 |
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