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1
Preheat the oven to 375F.
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2
Butterfly the flank steak: using a long, sharp knife, cut the steak almost in half with the grain, then flip it open, like a book.
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3
Season the meat liberally on both sides with salt and pepper, then flip it cut side up, wide side facing you.
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4
Season with the oregano, cumin, and garlic and cover it with a fairly even layer of the parsley.
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5
Arrange the carrots, eggs, and onions in neat vertical rows, making two rows of eachyou wont have enough to make rows across the entire steak because you need a couple inches free to make it into a neat roll.
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6
Scatter a relatively even layer of spinach over all.
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7
Roll the whole thing up like a jelly roll; the grain of the steak should run the length of the roll; tie in 3 or 4 places with butchers twine.
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8
Heat the olive oil in a Dutch oven or roasting pan large enough to accommodate the rolled steak.
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9
Deeply brown it on all sides, about 15 minutes, and then transfer the pan to the oven and roast for 1 1/4 to 1 1/2 hours, until the meat is tender to the touch.
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10
Transfer the matambre to a cutting board if you want to eat it at this point or a clean baking dish if youre going to chill it overnight.
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11
Let it rest for 30 minutes regardless of when youre eating itit will be tough hot out of the oven.
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12
Weight it with a plate with something relatively heavy on it (this book?)
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13
and chill overnight.
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14
Take the matambre from the fridge and slice it into 1/2- to 1-inch pieces about an hour before you want to start in on it.
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15
Serve at room temperature.
