Matambre Arrollado (Argentinian Stuffed Flank Steak)

The Night Before

1. Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
2. Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
3. In a small bowl, combine the vinegar, lime juice, and olive oil.
4. Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.

Putting It All Together

1. Preheat your oven to 350F.
2. Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
3. Season the steak lightly with salt and pepper.
4. Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
5. Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
6. Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
7. Place the roll seam-side down on an aluminum foil lined baking sheet.
8. Tie the roll in three places with kitchen twine or thread.
9. Bake the roll at 350F for 1 hour.
10. Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
11. Serve hot or cold with chimichurri sauce (see the recipe below).