Steak And Potato Salad

• 1/2 lb. sirloin steak (about 3/4 inch thick)
• 1/4 c. Moore's steak marinade
• 2 lb. small red potatoes, cubed (unpeeled)
• 1 c. chopped onions
• 2 Tbsp. oil
• 2 Tbsp. minced fresh parsley (or 1 Tbsp. dried)
• Cavender's Greek Seasoning
• 1/4 c. sour cream
• 1 to 3 Tbsp. mayonnaise

1. Place the steak in a shallow bowl and pour the marinade over it.
2. Let sit while preparing the potatoes.
3. Turn several times to coat the steak well.
4. Cook the potatoes in lightly salted water until fork tender.
5. Drain and set aside.
6. Remove the steak from the marinade and blot with paper towel to remove excess marinade. Cut into thin strips (similar to steak used in stir-fries). Heat 1 tablespoon oil in skillet. Saute the onions until tender but not browned.
7. Remove from pan.
8. Add remaining tablespoon of oil to pan.
9. Add the steak strips and cook until no longer pink.
10. Add onions back to pan along with the cooked potatoes.
11. Sprinkle with seasoning and mix lightly. Keep warm.
12. Combine the sour cream and mayonnaise in a small bowl.
13. Stir to mix.
14. Add to steak and potato mixture and gently stir.
15. Sprinkle with parsley and serve warm. Makes about 6 servings.

sirloin steak, marinade, red potatoes, onions, oil, parsley, sour cream, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97685 (may not work)