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1
Lay flank steak flat on a cutting board and carefully slice it in half horizontally almost all the way, cutting in the same direction as the fibers.
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2
Open the steak up like a book, and lay flat.
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3
Squeeze lime juice over the steak and sprinkle with black pepper, kosher salt, oregano, and minced garlic.
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4
Use a meat tenderizing hammer to pound meat until it's flattened and evenly thick, and in the approximate shape of a rectangle.
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5
The grain of the meat should run parallel to the long side of the rectangle.
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6
Lay the spinach leaves over the meat, leaving 1-2 inches of one long side uncovered.
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7
Sprinkle the cheese over the spinach.
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8
Peel the carrots and slice them into quarters lengthwise.
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9
Lay the carrots over the spinach, in the direction of the meat fibers.
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10
Cut the peppers into strips and spread them over the spinach.
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11
Cut the eggs into wedges and distribute pieces over the spinach.
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12
Add the olives, if using.
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13
Carefully roll up the flank steak with the vegetables inside, rolling from one long side to the other, and tie the roll up securely with kitchen twine.
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14
Season the outside with salt and pepper.
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15
To cook on the grill: Wrap the stiffed flank steak tightly with foil, and place it directly on the coals (once they have burned down somewhat).
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16
Cook for 1 to 1 1/2 hours, or until meat is cooked to desired doneness.
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17
Unwrap and let cool, then slice crosswise into thin slices to serve.
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18
To oook on the stove: Brown the flank steak roll in a large stockpot over medium high heat in a little bit of olive oil, until well browned on all sides.
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19
Add 2 cups red wine and enough water (or beef broth) to cover the meat.
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20
Simmer gently until meat is tender when pierced with a fork.
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21
Drain and cool, then slice crosswise into thin slices to serve.
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22
Matambre slices easiest after it has cooled some, and can be served at room temperature with a salad as an appetizer or started course.
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23
Serve with chimichurri sauce, or with a sauce made from the wine cooking liquid, if desired.
