Sautéed Beef with White Wine and Rosemary |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Though slightly unconventional, white wine works incredibly well with steak. Ingredients:
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:
1. Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
2. Heat 1 1/2 tablespoons 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 tablespoons more oil as needed. Transfer to a plate.
3. Sauté 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.
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