Skillet Beef Steak with Avocado Sauce
- 1/2 cup KRAFT Zesty Italian Dressing, divided
- 8 boneless beef sirloin steaks (2 lb.), 1/4 inch thick Whole Foods 1 lb For $7.99 thru 02/09
- 3 small tomatillos (about 1/4 lb.)
- 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
- 2 fully ripe avocados, cut in half Target 10 ea For $10.00 thru 02/06
- 1/3 cup finely chopped fresh cilantro, divided
- 3 cloves garlic
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- Pour 1/3 cup dressing over steaks in shallow dish; turn to coat both sides of each steak.
- Refrigerate 30 min.
- to marinate.
- Meanwhile, cook tomatillos in 2 cups simmering water in saucepan on low heat 15 min.
- or until tomatillos are softened and skins are tender.
- (Do not let tomatillos boil.)
- Drain tomatillos, reserving 1/2 cup cooking liquid; place tomatillos and reserved liquid in blender.
- Add avocados, 1/4 cup cilantro, 1/2 cup onions and garlic; blend until smooth.
- Heat remaining dressing in large skillet on medium-high heat.
- Add onions; cook on medium heat 5 min.
- Remove from skillet; cover to keep warm.
- Remove steaks from marinade; discard marinade.
- Add steaks, in batches, to skillet; cook 2 min.
- on each side or until medium doneness (160 degrees F).
- Return steaks and onions to skillet.
- Top with avocado sauce.
- Cook on low heat 1 to 2 min.
- or until sauce is heated through.
- Serve topped with sour cream and remaining cilantro.
italian dressing, beef sirloin, onion, fully ripe avocados, fresh cilantro, garlic, s
Taken from www.kraftrecipes.com/recipes/skillet-beef-steak-avocado-sauce-116001.aspx (may not work)