Argentinean-Style Pot Roast

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

Yield: 8 servings (serving size: 3 ounces steak and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 43%
  • Fat: 8.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 20.2g
  • Carbohydrate: 6g
  • Fiber: 1.2g
  • Cholesterol: 48mg
  • Iron: 2.9mg
  • Sodium: 596mg
  • Calcium: 23mg

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

Preparation

  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.
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