2 lb flank steak, butterflied or pounded to 1/4-inch thick
6 oz red wine vinegar
2 tablespoons finely chopped thyme
1 tablespoon minced garlic
1/2 bunch spinach, stemmed
2 large carrots, peeled and cut in fourths lengthwise
3 eggs, hard-boiled and chopped
1 white onion, chopped
1 oz diced parsley
1 teaspoon cayenne pepper
3 cups beef stock
Marinade meat in vinegar, thyme and garlic for several hours.
Spread meat next to one another, overlapping pieces one inch. Cover with plastic wrap and roll to quarter-inch thickness. Add spinach onto meat. Put carrots perpendicular to meat pieces. Place egg on carrots. Add onion, parsley and pepper.
Roll beef and tie with kitchen string. Place in roasting pan and add beef stock. Roast covered for one hour in 375 degree oven, turning occasionally.
Drain juice and slice into 1/2” slices. Good warm, although the traditional Argentinean way is served cold.
Serves six.