Sautéed Beef with White Wine and RosemaryRomulo Yanes
Though slightly unconventional, white wine works incredibly well with steak.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
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
Preparation
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.
