2 lb flank steak, butterflied to 1/4-inch thick (can also roll or pound out to this thickness)
6 oz red wine vinegar
2 tablespoons fresh thyme, finely chopped
1 tablespoon garlic, minced
1/2 bunch fresh spinach, stems fully removed
2 large carrots, peeled and cut in quarters lengthwise
3 eggs, hard-boiled, then quartered
1 small white onion, coarsely chopped
1 oz finely chopped parsley
1 teaspoon cayenne pepper
3 cups beef stock


Marinade steak in vinegar, thyme and garlic for six hours, turning at least once.

Spread pieces of meat next to one another, overlapping one inch. Cover with Saran and roll to 1/4” thickness. Layer spinach on meat. Place carrots perpendicular to direction of meat pieces. Place egg pieces parallel to carrots. Sprinkle onion, parsley and pepper on top.

Roll beef and tie roll with kitchen string or metal skewers. Place in small roasting pan and add beef stock. Roast covered for one hour at 375 degrees, turning once.

Drain liquid and slice into 1/2” slices. Good warm, though can also be served cold (the traditional Argentinean way).

Serves 6 as an entree. 

John McGanty recipes list / John McGanty home page

Temecula wine tasting