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1
Butterfly the steaks by slicing them horizontally from 1 long side to within 1/2-inch of the opposite side.
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2
Pound the steaks between plastic wrap to flatten them further.
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3
Trim off all the sinew and fat.
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4
Lay 1 steak cut side up on a jelly-roll pan.
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5
Sprinkle the steaks with the vinegar, garlic, and thyme.
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6
Cover and marinate, refrigerated, for 3 hours.
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7
Preheat oven to 375 degrees F.
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8
Lay the steaks end to end, in the direction of the grain of the meat, so that they overlap.
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9
Pound the overlapping area to join them securely.
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10
Spread the spinach leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
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11
Place the eggs between the carrots.
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12
Scatter the onion rings over the meat, sprinkle with parsley, salt, and pepper.
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13
Carefully roll the matambre with the grain, jelly roll style, into a thick long cylinder.
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14
Tie with butcher's twine at 1-inch intervals.
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15
Place the matambre in a large casserole or roasting pan along with the beef stock.
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16
Add enough cold water to come a third of the way up the roll.
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17
Cover tightly and bake 1 hour.
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18
Serve warm or chilled, sliced into 2-inch thick slices.
