Matambre II

Ingredients

 * 2 ea Beef sirloin, boneless, 1" 4 ea Eggs, hard-cooked - wedged
 * 1/2 ea Garlic clove - crushed 1 lg Onion - sliced in rings
 * 1 c Vinegar, wine, red 3 T Parsley - chopped
 * 1 t Thyme, dried 1 t Cayenne pepper
 * 6 lg Carrots - quartered lengthwise 1/4 c Vegetable oil
 * Water 2 1/2 c Beef stock
 * Salt Pepper, black
 * 12 oz Spinach, fresh

Directions
the opposite side. Fold open, place in shallow dish, one atop the other. and refrigerate for 6 hours to thoroughly marinate. tender. Preheat oven to 400F. Remove beef from marinade, pat dry with paper towels. long side of each steak overlapping 2 inches. Pound overlap together with meat mallet. Spread spinach over entire surface. Arrange cooked carrots crosswise over spinach. Sprinkle with parsley, salt, red pepper, egg wedges and onion rings. Place in large roasting pan, pour oil over and beef stock around beef. Cover, roast 1 hour; adding more stock as needed. Cool 10 minutes, remove string, slice beef and strain cooking liquid. which makes for much easier slicing and serving.
 * 1) Prepare beef by slicing each steak horizontally to within 1/2" of
 * 1) Combine garlic, vinegar and thyme. Pour mixture over beef, cover,
 * 1) Meanwhile, cook carrots in salted water 20 minutes or until nearly
 * 1) Remove beef from marinade, pat dry with paper towels, place with
 * 1) Roll beef and filling, tie with kitchen string at 3" intervals.
 * 1) This dish is normally served refrigerated with the beef very cold,