Sauteed Beef with White Wine and Rosemary

1/2 pound boneless sirloin steak, about 1 inch thick, top butt recommended)
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
kosher salt
ground pepper

Clean the steak of excess fat and slice thinly. Mix the flour 3/4 tsp kosher salt and 1/2 tsp ground pepper. Toss the meat in the mixture.

Place 1 1/2 Tbsp oil in a heavy skillett over medium high heat. Saute steak until the slices are no longer pink on the outside, about 2 minutes per batch (takes 2-3 batches). Add 1 1/2 Tbsp oil as needed. Transfer to a plate once cooked.

Using the remaining tablespoons of oil, saute garlic and rosemary until golden brown, about 1-2 minutes. Pour wine and sprinkle 1/2 tsp each of salt and pepper. Scrape the brown bits from the pan as it boils Cook until it reduces to half the amount of the original liquid. Return beef with juices to skillet to warm it up before serving.

BIG WARNING for this! DO NOT use the amount of salt they call for. The dish overall was very tasty but felt like eating a salt lick. I would recommend a tiny bit of salt for the flour mixture and the 1/2 tsp for the sauce. If it turns out too salty, reduce the salt even more next time. I also used some thin sliced beef that I got at the store on sale, pre-stripped so you don't have to *laff* I served this with a side of mashed taters. Overall it was good and I think we will try again without the salt.