Sirloin Steak with Tarragon-Garlic Sour Cream with Potatoes and Roasted Vegetables

1/3 cup sour cream
1/4 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. bottled minced garlic
1/2 tsp. salt, divided
1 lb. boneless sirloin steak, trimmed
1 20oz. pkg. refrigerated red potato wedges

Combine first 5 ingredients in a small bowl; stir in 1/4 tsp. salt. Set aside.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking
spray. Sprinkle both sides of steak with remaining salt; 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" thick slices. Keep warm.

Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add
the potatoes; sauté 15 minutes or until browned and thoroughly heated,
stirring occasionally. Serve with steak and sauce.

Serve with Roasted Baby Spring Vegetables

4 servings