Tuesday’s dinner was a direct contrast to Meatless Monday. Red meat. Beautiful red meat. No special stories or rambling. I made an orzotto, which was a nice alternative to rice. Some mushrooms would have went nicely here, but I the simplicity of the dish was actually quite nice after a weekend of complex, rich dishes.
WHAT DIDN’T: I made have added a little more wine to deglaze the pan.
WHAT DID THE WIFE THINK: “What is this?” And then nothing. She always leaves me guessing.
WILL IT MAKE ANOTHER APPEARANCE: Possibly. I think I might try it with a pasta next time, but this was pretty good.
Sauteed beef with white wine and rosemary
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tbsp. all-purpose flour
- 4 tbsp. olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tbsp. 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 (I use my own seasoned flour recipe).
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.