*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Flank Steak
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         Flank steak -- butterflied
      1/4  cup           Red wine vinegar
    1      teaspoon      Garlic -- finely chopped
      1/2  teaspoon      Thyme -- dried
    1      bn            Spinach
    2                    Carrots, peeled -- cut in
    2                    Eggs, hard-cooked -- cut in
    1      medium        Onion -- thin sliced and
                         into rings
    2      tablespoons   Parsley -- finely chopped
      1/2  teaspoon      Red pepper flakes
    1      teaspoon      Sea salt
    2      tablespoons   Vegetable oil
    2      cups          To 3 c beef broth
 Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
 Pour over the meat and let marinate for 1 or 2 hours at room temperature.
 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 the carrots, in rows, across
 the grain of the meat. Place the egg quarters between the rows of carrots.
 Scatter 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 fashion. 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.
 Add the stock, 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
 slices. Arrange on a heated platter and moisten with a little of the
 cooking broth.
 To serve cold: In Argentina, the matambre is poached, then removed from the
 pot and pressed under weights until the juices drain off. It is
 refrigerated until chilled, then served as a hors d'oeuvre, cut into thin
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