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1
Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten.
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2
Place meat in a shallow glass dish.
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3
Combine the marinade ingredients and pour them over the meat.
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4
Cover, refrigerate and marinate 4 to 5 hours or overnight.
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5
Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper.
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6
Cover the meat with the spinach leaves and arrange the carrots across the meat.
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7
Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
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8
Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat.
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9
Add the meat and sear until browned on all sides, 5 to 7 minutes.
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10
Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
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11
Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness.
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12
To serve hot, remove the meat and place it on a platter.
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13
Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices.
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14
Serve with Salsa Criolla.
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15
In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper.
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16
Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture.
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17
Mix well, cover and refrigerate until ready to use.
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18
Adjust seasonings before serving with the meat.
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19
about 2 cups of salsa
