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1
Butterfly the steak by slicing lengthwise and opening it up like a book.
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2
Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
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3
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around.
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4
Arrange the carrots in long rows across the steak, about 2 inches apart.
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5
Put the egg strips and olives between the carrot rows.
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6
Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes.
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7
Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.)
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8
Tie with butcher's twine to hold it together, as you would a roast.
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9
Coat a large Dutch oven or pan with olive oil and put over moderate heat.
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10
Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes.
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11
Pour in the wine and enough water to come up almost to the top of the meat.
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12
Toss in the head of garlic, onion, and herbs to flavor the broth.
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13
Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking.
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14
Taste the broth before serving and adjust spices, if necessary.
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15
Transfer the matambre to a cutting board and let rest for 15 minutes.
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16
Remove the kitchen strings and cut crosswise into 1-inch slices the colors of the filling will look absolutely gorgeous spiraled in the steak.
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17
Spoon some of the sauce over the meat and serve.
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18
Matambre is good hot, room temperature, or cold.
