Argentinean-Style Pot Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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