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)

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

Preheat oven to 350º.

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.

Nutritional Information

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