Active Time

　　25 min

　　Total Time

　　25 min

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

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 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.