Argentinean-Style Pot Roast

This is a simplified version of matambre, a stuffed, rolled pot roast from Argentina.


8 servings (serving size: 3 ounces steak and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 43 %
Fat 8.9 g
Satfat 3.8 g
Monofat 3.7 g
Polyfat 0.3 g
Protein 20.2 g
Carbohydrate 6 g
Fiber 1.2 g
Cholesterol 48 mg
Iron 2.9 mg
Sodium 596 mg
Calcium 23 mg


1 (2-pound) flank steak, trimmed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Spanish smoked paprika
Cooking spray
1 1/2 cups chopped onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
5 garlic cloves, minced
2 cups loosely packed baby spinach leaves
1 cup Argentinean malbec or other dry red wine
1 (14-ounce) can fat-free, less-sodium beef broth
1 teaspoon chopped fresh oregano


Preheat oven to 350º.

Cut horizontally through center of steak, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Combine salt, pepper, and paprika, stirring well; rub surface of both sides of steak with salt mixture.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add spinach; sauté 30 seconds or until wilted.

Spread onion mixture over steak, leaving a 1/2-inch margin around outside edges; fold top over onion mixture, and secure with wooden picks.

Wipe pan with paper towels; place over medium-high heat. Recoat pan with cooking spray. Add steak to pan; cook 5 minutes. Add wine and broth to pan; bring to a simmer. Cover and bake at 350° for 45 minutes or until steak is tender. Remove steak from pan. Cover and keep warm.

Place pan over medium-high heat; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Thinly slice steak; serve with sauce. Sprinkle with oregano.

Jeanne Thiel Kelley,

Cooking Light

October 2006
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