Pamplona

Name: Pamplona
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 2 lbs beef flank or skirt steak; 4 oz sliced ham; 4 oz provolone cheese, sliced; 2 tbsp fresh parsley, chopped; 4 cloves garlic, minced; to taste salt and pepper; 2 tbsp vegetable oil; 1 cup red wine; 1 cup beef broth; 2 tbsp tomato paste; 2 bay leaf; 4 sprigs fresh thyme; 1 piece kitchen twine

Argentine beef roll filled with ham, cheese, and herbs, then braised in red wine. Elegant and impressive with a savory, rich gravy.

115 minMediumServes 4510 cal/serving

ArgentinianDinnerStovetop and OvenStandard

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Ingredients

2 lbs beef flank or skirt steak
4 oz sliced ham
4 oz provolone cheese, sliced
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
to taste salt and pepper
2 tbsp vegetable oil
1 cup red wine
1 cup beef broth
2 tbsp tomato paste
2 bay leaf
4 sprigs fresh thyme
1 piece kitchen twine

Instructions

1

Lay 2 lbs beef flank or skirt steak on a work surface. If it's thick, slice it in half horizontally to create a larger, thinner sheet.
2

Arrange 4 oz sliced ham and 4 oz sliced provolone cheese over the beef flank or skirt steak. Sprinkle with 2 tbsp chopped fresh parsley and 4 cloves minced garlic.
3

Season with to taste salt and pepper.
4

Starting from one long end, roll the beef flank or skirt steak tightly. Secure with 1 piece kitchen twine, tying it snugly every 2 inches.
5

Heat 2 tbsp vegetable oil in a large, oven-safe skillet over medium-high heat. Brown the roll on all sides until deeply caramelized, about 8 minutes total.
6

Pour in 1 cup red wine and 1 cup beef broth. Stir in 2 tbsp tomato paste.
7

Add 2 bay leaf and 4 sprigs fresh thyme.
8

Cover the skillet and transfer to a 350°F oven. Braise for 60-75 minutes until the beef reaches an internal temperature of 145°F for medium.
9

Transfer the roll to a cutting board and let rest for 10 minutes. Remove the kitchen twine.
10

Slice into 1/2-inch thick rounds and serve with the pan sauce spooned over top.

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Questions

What is Pamplona?

Argentine beef roll filled with ham, cheese, and herbs, then braised in red wine. Elegant and impressive with a savory, rich gravy. This reference files it under Argentinian dinner: made on the stovetop and in the oven, rated medium and about 115 minutes start to finish.

How long does Pamplona take?

As written, 115 minutes: 25 of prep and 90 of cooking. The longest single stretch is step 8 (1 hour 15 minutes): "Braise for 60-75 minutes until the beef reaches an internal temperature of 145°F for medium."

What temperature do I cook Pamplona at?

For Pamplona, the oven is set to 350 F (about 175 C) in step 8. The target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Why rest the meat in Pamplona?

Step 9 reads: "Transfer the roll to a cutting board and let rest for 10 minutes." Heat drives the juices toward the center. The rest in step 9 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of red wine in Pamplona?

The entry for Pamplona calls for 1 cup red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use another cut instead of flank steak in Pamplona?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Pamplona uses 2 lbs beef flank or skirt steak.

How many calories are in Pamplona?

One serving (the recipe makes 4) is about 510 calories, with 48 g protein, 8 g carbohydrate and 28 g fat, plus 1 g fiber and 520 mg sodium.

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