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Succulent steak with a tarragon and garlic twist from the kitchens of  thegayhare

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Sirloin steak with tarragon garlic sauce

Ingredients
1/3 cup sour cream
1/4 cup low-fat mayonnaise
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried tarragon
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided

Cooking spray

1 (1-pound) boneless sirloin steak, trimmed
1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)

Preparation
Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside. Heat a large non-stick 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. Serve steak and sauce.

Now the I also wanted to do some potato wedges with this dish so I have this recipe too

Rosemary potato wedges
Ingredients

3 (8-ounce) baking potatoes
1 tablespoon minced fresh rosemary
1 tablespoon canola oil
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation
Place a baking sheet in oven. Preheat oven to 450°. Cut each
­potato lengthwise into 8 wedges. Combine potatoes, rosemary, canola
oil, pepper, and salt in a large bowl; toss to coat. Place ­potatoes on
preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being