Sauteed Beef With White Wine & Rosemary Recipe

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