Making Matambre

Arrange steak on a cutting board so that the long side is parallel to you. Sarah Karnasiewicz
Using a long knife, butterfly the steak to within 1/2″ of the far edge so that it opens like a book. Sarah Karnasiewicz
Put steak between 2 layers of plastic wrap. With a mallet, pound to a 1/4″ thickness. Poke steak all over with a fork, and marinate with red wine vinegar, garlic, and thyme. Sarah Karnasiewicz
Arrange meat cut side up so that the grain is parallel to you. Season the meat salt. Sarah Karnasiewicz
Arrange spinach evenly over top of meat. Sarah Karnasiewicz
Top spinach with halved carrots, arranging them evenly so that they run parallel to the grain. Place quartered hard cooked eggs between rows of carrots. Sarah Karnasiewicz
Scatter onion rings evenly over top. Sprinkle with parsley and chile flakes and season with salt. Sarah Karnasiewicz
Starting with the edge closest to you, roll meat forward to form a tight cylinder. Sarah Karnasiewicz
Starting with the edge closest to you, roll meat forward to form a tight cylinder. Sarah Karnasiewicz
Using kitchen twine, tie the meat at 1″ intervals and trim ends of twine. Sarah Karnasiewicz