SAUTEED SIRLOIN w/WHITE WINE & ROSEMRY

By BobD

Ingredients

• 4 SERVINGS
• Though slightly unconventional, white wine works incredibly well with steak.
• 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

Preparation

Step 1

Trim excess fat, then thinly slice steak. Toss with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 1/2 Tbsp 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 Tbsp more oil as needed. Transfer to a plate.

Saute garlic and rosemary in remaining Tbsp oil over medium-high heat until golden, 1 to 2 minutes.

Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half.

Return beef with juices to skillet and warm through.