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']
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 tablespoons more oil as needed. Transfer to a plate.
Sauté 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.
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