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1
Place the steak on a cutting board with the grain running toward you. Holding a thin sharp knife parallel to the board and starting at one long side, butterfly the steak. Cut with the grain almost to the other side, and open up the steak like a book. Place a piece of plastic wrap over the meat. Gently pound with a meat mallet or rolling pin until the meat is evenly thick. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the meat in a small shallow baking dish and pour in the milk. Cover with plastic wrap and refrigerate for 4 hours or overnight.
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2
Pour off the milk and pat the steak dry with paper towels. Place the meat on a work surface. Scatter the Swiss chard evenly over the top, leaving a 1-inch border. Sprinkle the carrots evenly over the Swiss chard. Top evenly with olives, onion slices, pickled peppers, and cheese. From a short side, carefully roll up the meat jelly roll style. Tie with kitchen string at 1-inch intervals.
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3
Heat the oil in a Dutch oven over medium-high heat. Add the meat roulade and cook, turning occasionally, until browned on all sides, about 5 minutes. Add the wine, broth, onion wedges, parsley, garlic, thyme, oregano, and bay leaves and bring to a boil. Reduce the heat to medium low and cover. Simmer until the meat is fork tender, about 11/2 hours.
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4
Transfer the meat to a cutting board. Tent with aluminum foil and let stand for 15 minutes.
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5
With a slotted spoon, remove and discard the garlic, herb stems, and bay leaves from the cooking liquid. Bring to a simmer. Whisk together the flour and water in a small bowl until smooth. Gradually whisk the flour mixture into the simmering liquid, and return to a simmer. Cook, whisking often, until the sauce has no raw flour taste, 3 to 4 minutes. Season with salt and pepper. Pour into a large sauceboat.
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6
Remove the strings and cut the roulade crosswise into 1/2-inch-thick slices. Serve the matahambre with the sauce.
