1 (2 lb) flank steak, trummed
1-1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. Spanish smoked paprika
1-1/2 C. chopped onion
1 C. chopped red bell pepper
5 garlic cloves, minced
2 C. loosely packed baby spinach
1 C. Argentinean malbec or other dry red wine
1 (14 oz) can fat-free, less-sodium beef broth
1 t. chopped fresh oregano
Preheat oven to 350 F.
Cut horizontally through center of steak, cutting to, but not through the other side using a sharp knife; open flat as you would a book. Combine salt, pepper, and paprika, stirring well; run surface of both sides of steak with salt mixture.
Heat a large Dutch oven over medium-high heat. Coat pan lightly with olive oil. Add onion and bell pepper; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add spinach; saute 30 seconds or until wilted.
Spread onion mixture over steak, leaving a 1/2-in margin around outside edges; fold top over onion mixture, and secure with wooden picks.
Place pan back 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 F 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 C. (about 10 minutes). Thinly slice steak; serve with sauce. Sprinkle with oregano.