Argentinean beef

Matambre

for the matambre:
500 grams flank steak
¼ cup red wine vinegar
1 tbsp finely chopped garlic
½ tsp dried thyme
250 grams spinach
2 large carrots
2 hardboiled egg
1 onion
2 tbsp finely chopped parsley
½ tsp red pepper flakes
2 tbsp olive or vegetable oil
2½ cups (600 ml) beef broth
salt

Butterfly the steak and put it into a glass dish. Mix vinegar with garlic and thyme and pour over the meat. Let it marinate for two hours at room temperature. Preheat the oven to 375ºF/190ºC. Wash the spinach under cold, running water, drain and cut off the stems. Spread the leaves evenly over the meat. Cut the carrots into chunks and put them on top of the spinach across the grain of the meat. Cut the eggs in fours lengthwise and place them between the carrots. Slice the onion into thin rings and scatter them over the eggs and carrots. Sprinkle parsley, red pepper flakes and salt over all. Carefully roll up the meat. Secure with toothpicks and lace up with string.

Heat the oil in a Dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour. Take from the pan, let it rest for 10 minutes and cut into 1/4 inch slices.