Argentinean-Style Pot Roast Recipe

Name: Argentinean-Style Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add spinach; saute 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 350u00b0 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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2-pound) flank steak, trimmed, 1 1/2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon Spanish smoked paprika, and more.

Yes, Argentinean-Style Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentinean-Style Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions