| | Directions | | Trim excess fat, then thinly slice steak. Toss with flour. Heat 1-1/2 T. 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 T. more oil as needed. Transfer to a plate. Sauté garlic and rosemary in remaining 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. Serves 4 |
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| Ingredients | | - |  | 1 1/2 pounds boneless sirloin steak |
| - | | 2 tablespoons flour |
| - | | 8 tablespoons olive oil, divided |
| - | | 8 cloves garlic, thinly sliced |
| - | | 3 tablespoons chopped rosemary |
| - | | 1 1/2 cups white wine |
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