Sautéed Beef with White Wine and Rosemary
- 1 tablespoon all-purpose flour
- 2/3 cup dry white wine
- ½ pound boneless sirloin steak
- 4 tablespoons olive oil
- 1 ½ tablespoons rosemary
- 4 garlic cloves
Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. 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 tablespoo...