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

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.

Questions

Can I make Pamplona dairy-free?

Yes. The dairy in this entry is 4 oz provolone cheese, sliced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Pamplona keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Pamplona?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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