Argentinean-Style Pot Roast

Ingredients

• 2 cups baby spinach leaves loosely packed
• 0.5 teaspoon pepper black freshly ground
• 2 pound flank steak trimmed
• 5  garlic cloves minced
• 14 ounce less-sodium beef broth fat-free canned
• 1.5 cups onion chopped ( 1 medium)
• 1 teaspoon oregano fresh chopped
• 0.3 teaspoon paprika smoked spanish
• 1 cup bell pepper red chopped ( 1 small)
• 1.5 teaspoons salt 
• 1 cup argentinean malbec dry red
• 1 cup argentinean malbec dry red

Equipment

• frying pan
• paper towels
• oven
• knife
• dutch oven

Directions

1. Preheat oven to 35
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.
3. Combine salt, pepper, and paprika, stirring well; rub surface of both sides of steak with salt mixture.
4. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add onion and bell pepper; saut 5 minutes or until tender.
6. Add garlic; saut 1 minute.
7. Add spinach; saut 30 seconds or until wilted.
8. Spread onion mixture over steak, leaving a 1/2-inch margin around outside edges; fold top over onion mixture, and secure with wooden picks.
9. Wipe pan with paper towels; place over medium-high heat. Recoat pan with cooking spray.
10. Add steak to pan; cook 5 minutes.
11. Add wine and broth to pan; bring to a simmer. Cover and bake at 350 for 45 minutes or until steak is tender.
12. Remove steak from pan. Cover and keep warm.
13. 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.
14. Sprinkle with oregano.