ANDRÉ BARANOWSKITechniquesMaking MatambreArrange steak on a cutting board so that the long side is parallel to you.Using a long knife, butterfly the steak to within 1/2" of the far edge so that it opens like a book.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.Arrange meat cut side up so that the grain is parallel to you. Season the meat salt.Arrange spinach evenly over top of meat.ADVERTISEMENTADADTop spinach with halved carrots, arranging them evenly so that they run parallel to the grain. Place quartered hard cooked eggs between rows of carrots.Scatter onion rings evenly over top. Sprinkle with parsley and chile flakes and season with salt.Starting with the edge closest to you, roll meat forward to form a tight cylinder.Starting with the edge closest to you, roll meat forward to form a tight cylinder.Using kitchen twine, tie the meat at 1" intervals and trim ends of twine.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD