Smothered Sirloin Steak in Parmesan Peppercorn Sauce

Serves 4

• 1/2 cup Zesty Italian dressing, divided
• 1 lb well-trimmed boneless beef sirloin steak
• 1/3 cup sour cream
• 4 1/2 tsp grated Parmesan cheese
• 1/4 to 1/2 tsp black pepper
• 1 large onion, thinly sliced

1. Pour 1/4 cup of the dressing over steak in Ziploc bag.  Seal bag; turn to coat.  Refrigerate 30 minutes or overnight to marinate.  Combine sour cream, 2 tbsp of the remaining dressing, Parmesan cheese and pepper.  Refrigerate until serving time. 
2. Heat remaining 2 tbsp dressing in large nonstick skillet on medium heat.  Add onions; cook 7-8 minutes or until golden brown, stirring frequently.  Remove onions; set aside. 
3. Drain steak; discard marinade.  Cook steak in same skillet on medium heat 3-4 on each side for medium doneness.  Place on cutting board; slice crosswise into thin strips.  Serve steak topped with sauce and onions.