Argentinean-Style Pot Roast

• 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 350u0b0.
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 350u0b0 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.

flank steak, salt, freshly ground black pepper, spanish smoked paprika, cooking spray, onion, red bell pepper, garlic, baby spinach leaves, red wine, beef broth, fresh oregano

Taken from www.myrecipes.com/recipe/argentinean-style-pot-roast (may not work)