Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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This is a simplified version of matambre, a stuffed, rolled pot roast from Argentina.

Jeanne Thiel Kelley
Recipe by Cooking Light October 2006

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

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Directions

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  • Preheat oven to 350º.

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  • 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.

Nutrition Facts

188 calories; calories from fat 43%; fat 8.9g; saturated fat 3.8g; mono fat 3.7g; poly fat 0.3g; protein 20.2g; carbohydrates 6g; fiber 1.2g; cholesterol 48mg; iron 2.9mg; sodium 596mg; calcium 23mg.
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