Serves4
- Active Time:25 min
- Start to Finish:25 min
January 2009
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
-
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. Sauté 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.
-
Sauté 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.
