Trim excess fat, then thinly slice steak. Toss with flour, 3/4 tsp. salt, and 1/2 tsp. pepper. Heat 1 1/2 tbsp. oil in a 12-in. heavy skillet over medium-high heat. Saute steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding 1 1/2 tbsp. more oil as needed. Transfer to a plate.
Saute garlic and rosemary in remaining tbsp. olive 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.
Originally Submitted
2/20/2010
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