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1
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) 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 of all sinew and fat.
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4
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
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5
Sprinkle with half the vinegar, half the garlic, and half the thyme.
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6
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
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7
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
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8
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
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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 egg quarters between the carrots.
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12
Scatter the onion rings over the meat, and sprinkle the surface with the 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 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 at 375u00b0F for one hour.
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18
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
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19
Remove strings and cut into 1/4 inch slices.
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20
Moisten with a little pan liquid, which can also be served on the side.
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21
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.
