Sautéed Beef With White Wine And Rosemary

• 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

1. Trim excess fat, then thinly slice steak. Toss with flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
2. Heat 1 1/2 tablespoons oil in a 12-inch 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 tablespoons more oil as needed. Transfer to a plate.
3. Saute 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.

boneless sirloin steak, flour, olive oil, garlic, rosemary, white wine

Taken from www.epicurious.com/recipes/food/views/sauteed-beef-with-white-wine-and-rosemary-357470 (may not work)