Techniques How-To Making Matambre Published Sep 18, 2009 8:00 AM Techniques André Baranowski SHARE 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 How-To MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.