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Cookin' with Kaye

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Sirloin steak with Parmesan-Peppercorn sauce (6/29/2007)

Sirloin Steak in Parmesan-Peppercorn Sauce

1 large bottle up Zesty Italian Dressing (lite or reduced fat is fine)
2 pounds beef sirloin steak
8 oz. Sour cream
½ cup grated Parmesan cheese
2 teaspoons freshly grated black pepper
2 medium onions, thinly sliced
1 package fresh sliced mushrooms

Place steaks in a resealable plastic ziplock bag. Pour about ¾ cup dressing over steaks. Seal bag and turn to coat steaks. Put in refrigerator for at least 6 hours or overnight.

Combine sour cream, ¼ cup dressing, parmesan cheese and pepper in a small bowl. Store in refrigerator until ready to serve.

About 15 minutes before eating, in a large skillet, heat about 4 tablespoons dressing on medium heat. Add onions and mushrooms and sauté for about 10-15 minutes, or until golden brown. Stir frequently. Remove and set aside.

To grill steak. Heat grill to medium heat. Remove steak from bag, and discard marinade. Sear steak over direct heat for about 2-3 minutes each side. Then, move to indirect heat and grill for about 6-7 minutes per side for medium-rare. Longer for medium to well done. Remove from grill and let rest for about 5 minutes. Slice in thin strips. Serve steak topped with sauce and mushrooms and onions.

This week's recommended wine from Van's Liquor Store in East Dubuque-
Roederer Estate Brut.

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