Argentinean-Style Pot Roast

By Avera

Ingredients
  • Servings 8

  • 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

Directions
  1. 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.

  2. 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.

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

  4. 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.

  5. 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.


Nutritional Facts

Servings
1
Calories
188 (43% from fat)
Fat
8.9g (sat 3.8g
mono 3.7g
poly 0.3g)
Protein
20.2g
Carbohydrate
6g
Fiber
1.2g
Cholesterol
48mg
Iron
2.9mg
Sodium
596mg
Calcium
23mg

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3 replies

Avera
Avera 2008-11-09 21:21:32 -0600 Report

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