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Argentinean-Style Pot Roast

Yield 8 servings (serving size: 3 ounces steak and 2 tablespoons sauce)
This is a simplified version of matambre, a stuffed, rolled pot roast from Argentina.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350º.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.