This dish is so simple and so delicious!
1 -1/2 lb NY Strip Steak – sliced approximately 1/4″ thick against the grain
salt and pepper
3/4 cup organic white flour
or for gluten free use finely ground organic white rice flour – if you can’t find it
at your local store it is available online.
organic olive oil
2 tablespoons organic butter or Earth Balance
1 large shallot, quartered lengthwise and sliced very finely
2 tablespoons minced fresh rosemary (it’s gotta be fresh, not dried for this dish)
2 cups organic white wine
Sear the steak
Season the cut pieces of steak with salt and pepper then dredge in flour.
Heat olive oil in a large skillet till it’s shimmering but not smoking.
Heads up – the bits of steak must be seared very quickly so you’ll be doing this in batches, just do a few pieces at a time.
Using tongs put 6 – 8 pieces of steak in the hot oil and sear just for a few seconds and turn. Again, sear this side for just a few seconds.
Usually by the time I put the last piece of a batch in the pan the first is ready to turn.
Put cooked steak on a plate and repeat until all the beef it lightly cooked.
When all the steak is seared make the sauce.
Melt the butter or Earth Balance in the skillet and add the shallot.
Sauté the shallot until it lightly browns.
Add the minced rosemary and cook for just a minute or two.
Next add the white wine (I use any white wine I have around – but it’s always organic!)
Simmer the sauce for a few minutes to burn off the alcohol and then return the cooked steak strips and any accumulated juices to the pan.
Simmer for 2 – 5 minutes, just long enough to heat the beef.
The flour from the beef will thicken the sauce a bit.
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I must mention I’ve been making this dish for several years and it’s an adaptation of a recipe from somewhere that, for the life of me, I can’t remember. I always like to give credit where credit is due. I searched online but couldn’t find anything. I hope the author will please forgive me for not giving them their well deserved credit.