2 (2 lb.) flank steaks, butterflied
1/2 c. red wine vinegar
1 tsp. finely chopped garlic
1 tsp. dried thyme

Lay one steak, cut side up, on a 12"x18" jelly roll pan. Sprinkle it with half the vinegar, then scatter half the garlic and thyme over it. Cover the meat with the other steak, also cut side up and sprinkle it with the remaining vinegar, garlic and thyme. Cover the pan and let the steaks marinate for 6 hours room temperature or overnight refrigerated.

STUFFING:

1/2 lb. fresh spinach
8 scraped, cooked whole carrots, about 6"-8" long & no more than 1" in diameter
4 hard cooked eggs, cut lengthwise into quarters
1 lg. onion, sliced 1/8" thick & divided into rings
1/4 c. finely chopped fresh parsley
1 tsp. Durkee Hot Chili Powder (Mexican style)
1 tbsp. coarse salt
3 c. beef stock, fresh or canned
1-3 c. cold water

Lay the steaks end to end, cut side up, so that they overlap by about 2". Pound the joined ends together with the flat of a cleaver to seal them securely.

Wash the spinach under running water, drain it and trim off the stems. Spread the leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3" apart. Place the eggs between the rows of carrots. Scatter the onion rings over them and sprinkle the surface evenly with parsley, chili powder and salt.

Carefully roll the steaks with the grain, jelly roll fashion, into a thick, long cylinder.

To tie the matambre, cut a kitchen cord into a 10 foot length. Wrap one end of the cord around the steaks about 1" from the edge of the roll and knot it securely. Then holding the cord in a loop near the knot, wrap the remaining length of cord around the steaks about 2" from the edge of the roll and feed it through the loop. Now tighten the cord to keep the loop in place. Repeat until the roll is tied at 1" intervals. Bring the remaining cord across the length of the bottom of the roll (catching it in 1 or 2 loops) and up over the opposite end. Tie it around the first loop. Trim off excess cord.

Place the matambre in a 12 quart casserole or roasting pan and pour in the stock. Add enough cold water to come a third of the way up the roll. Then cover tightly and place in the middle of the oven at 375 degrees for 1 hour. Remove from the pan to a board and let it rest for 10 minutes. With a sharp knife remove the strings and cut the matambre into 1/4 slices. Arrange slices on heated platter and moisten with a little pan liquid before serving. Serves 8 to 10.