Argentinean-Style Pot Roast is a simplified version of matambre, a stuffed, rolled pot roast from Argentina
- 1 ½ Highland grass-fed flank steak, trimmed
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Spanish smoked paprika
- 4 Tablespoons olive oil, divided
- 1 ½ cups chopped onion
- 1 cup chopped red bell pepper
- 3 garlic cloves, minced
- 2 cups loosely packed baby spinach leaves
- 1 cup Argentinean Malbec or other dry red wine
- 1 (14-ounce) can beef broth
- 1 teaspoon chopped fresh oregano
- Preheat oven to 350º.
- Lay the flank steak between sheets of parchment paper. Using a meat mallet,
- pound the meat to tenderize and flatten out.
- Combine salt, pepper, and paprika, mix well. Rub mixture on both sides of steak.
- Add 2 Tablespoons olive oil to a large Dutch oven, heat to medium-high. Add onion and bell pepper; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add spinach; sauté 30 seconds or until wilted. Take ingredients out of pan and cool for a few minutes.
- Spread onion, spinach mixture over steak, leaving a 1/2-inch margin around outside edges; roll it up tightly and secure with wooden picks or string.
- Wipe pan with paper towels; place over medium-high heat along with 2 Tablespoons olive oil. Add steak to pan turning to brown about 5 minutes. Add wine and broth to pan; bring to a simmer. Cover and bake at 350° for approximately 20 minutes or until the internal temperature reaches 125º. Remove steak from pan to rest, cover and keep warm.
- Place pan over medium-high heat; bring the wine broth liquid to a boil. Cook until reduced to 1 cup (about 10 minutes). Thinly slice steak; serve with sauce. Sprinkle with oregano.