Matambre Argentine Rolled Stuffed Flank Steak
Steps
Butterfly the steaks by slicing them horizontally from one long side to within 1 / 2 inch of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar , half the garlic , and half the thyme.
Cover with the other steak , also cut side up , and sprinkle with remaining vinegar , garlic , and thyme.
Cover and marinate for 6 hours at room temperature , or overnight in the refrigerator.
Lay the steaks end-to-end , in the direction of the grain of the meat , so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat , and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat , and sprinkle the surface with the parsley , salt and pepper.
Carefully ro.
Ingredients
flank steaks, red wine vinegar, garlic, dried thyme, beef stock, cold water, fresh spinach, carrots, hard-boiled eggs, onion, fresh parsley, ground black pepper, coarse salt