- 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
- Devin’s Kickass Cajun Seasoning
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.
Afternoon Devin, This recipe sounds great, especially since I have steak lovers in my home. Sometimes a steak, plain, is just not enough.
Your twitter page looks awfully busy, so I thought I’d tell you here that the fishing and seafood industry is doing great here, at least from a sport fisherman’s point of view. We spent 3 days at the camp in Cocodrie this past weekend and caught our limit in redfish and specs. I’m baking a stuffed redfish tonight with some veggies on the side.
Really happy to see you’re better. Take care. Your friend, Lilian