Red wine seems like the right choice to complement beef, but surprisingly white wine is perfect in this richly flavored dish. With just a few ingredients and very little time, you will have a dinner easy enough for a weeknight and tasting like a special occasion. The trick is to only cook the beef slices until browned on the outside and still pink in the middle, about a minute on each side. They will cook a little more when returned to the pan, and still be juicy and tender.
When our plans change and I am forced to send a lovely steak to the freezer, I am never sure if it will actually resurface for a meal or disappear forever. This recipe is a great way to bring that frozen steak back to life with this quick preparation and lovely sauce. The recipe says that 1/2 pound of steak serves 4, which seems absurd. I used about 3/4 of a pound with the same amount of sauce, and two of us polished it right off.
1/2 pound boneless sirloin steak (preferably top butt; about one inch thick)
1 Tbs. flour
4 Tbs. olive oil, divided
4 garlic cloves, thinly sliced
1 1/2 Tbs. chopped fresh rosemary
2/3 cup dry white wine
Trim excess fat, then thinly slice the steak. Toss with the flour, 3/4 tsp. salt, and 1/2 tsp. pepper.
Heat 1 1/2 Tbs. oil in a 12-inch heavy skillet over medium high heat. Saute steak in two or three batches until no longer pink on the outside, about two minutes per batch, adding 1 1/2 Tbs. more oil as needed. Transfer to a plate.
Saute garlic and rosemary in remaining tablespoon of oil over medium-high heat until golden, 1 to 2 minutes. Add the 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 (?)
Note: Don’t add the additional salt at the end until you’ve tasted the completed dish..it might be too much. And if you’re using just the half pound of steak, you may want a bit less rosemary. But don’t worry about the garlic; the thin slices become sweet and mellow.
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