Sauteed Beef with White Wine and Rosemary
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2011-02-08, courtesy Shannon B

Yield: Makes 4 servings
Active Time: 25 min
Total Time: 25 min

Ingredients
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1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
1 tablespoon all-purpose flour
4 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1 1/2 tablespoons chopped rosemary
2/3 cup dry white wine

Directions
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Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat. Saute steak in 2 or 3 batches until no
longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tablespoons more oil as needed. Transfer to a
plate.
Saute garlic and rosemary in remaining tablespoon oil over medium-high heat until golden, 1 to 2 minutes. Add
wine and 1/2 teaspoon each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beef
with juices to skillet and warm through.