Making Matambre

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Arrange steak on a cutting board so that the long side is parallel to you. Sarah Karnasiewicz
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Using a long knife, butterfly the steak to within 1/2″ of the far edge so that it opens like a book. Sarah Karnasiewicz
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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
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Arrange meat cut side up so that the grain is parallel to you. Season the meat salt. Sarah Karnasiewicz
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Arrange spinach evenly over top of meat. Sarah Karnasiewicz
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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
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Scatter onion rings evenly over top. Sprinkle with parsley and chile flakes and season with salt. Sarah Karnasiewicz
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Starting with the edge closest to you, roll meat forward to form a tight cylinder. Sarah Karnasiewicz
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Starting with the edge closest to you, roll meat forward to form a tight cylinder. Sarah Karnasiewicz
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Using kitchen twine, tie the meat at 1″ intervals and trim ends of twine. Sarah Karnasiewicz