(1) 2 lb Flank steak
1/4 cup of red wine vinegar
2 tsps of garlic, finely chopped divided
1/2 tsp Thyme, dried
1/4 pound of fresh baby spinach
4 lg carrots, peeled, sliced into quarters lengthwise
2 lg eggs, hard-cooked, peeled and cut in quarters lengthwise
1 med onion, thin sliced and separated into rings
1 large celery stalk sliced
8 - 10 med button mushrooms kept whole
2 tbl parsley, finely chopped
1/2 tsp red pepper flakes
1 tsp sea salt
2 tbls olive oil
2 - 3 cups beef broth

Butterfly the steak by slicing it horizontally from one long side to within 1/2 inch  of the opposite side. Pound the
steak between plastic wrap to flatten it further and evenly.

Place the meat in a glass dish. In a bowl, mix together the vinegar, garlic and thyme. Pour it over the meat and let
it marinate for 1 or 2 hours at room temperature or overnight in the refrigerator.

Preheat the oven to 375 degrees F.

Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the
meat. Lay 1/2 of the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of
carrots. Scatter 1/2 of the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and
salt over all. Carefully roll up the meat with the grain, jellyroll style. Secure with toothpicks and lace up with string
or tie with string at 1 inch intervals.

Heat the oil in a dutch oven. Add the meat and brown well on all sides. Remove meat and set it aside.

Pour the marinade into the hot pan scraping the bottom of the pot to release all the brown bits of flavor. Add the
stock and the rest of the vegetables.

Return the meat to the pan and cover tightly and bake for 1 hour.

Remove the Matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the
strings and cut the roll into 1/4 inch spirals using an electric knife or carving knife. Arrange on a heated platter
along with the cooking broth and vegetables.

Serves 4-6