Ingredients

• 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 tsp salt, and 1/2 tsp pepper.
2. Heat 1 1/2 Tbsp 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 Tbsp more oil as needed. Transfer to a plate.
3. Sauté garlic and rosemary in remaining Tbsp 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.