Arrange steak on a cutting board so that the long side is parallel to you.
Using a long knife, butterfly the steak to within 1/2" of the far edge so that it opens like a book.
Put steak between 2 layers of plastic wrap. With a mallet, pound to a 1/4" thickness. Poke steak all over with a fork, and marinate with red wine vinegar, garlic, and thyme.
Arrange meat cut side up so that the grain is parallel to you. Season the meat salt.
Arrange spinach evenly over top of meat.
Top spinach with halved carrots, arranging them evenly so that they run parallel to the grain. Place quartered hard cooked eggs between rows of carrots.
Scatter onion rings evenly over top. Sprinkle with parsley and chile flakes and season with salt.
Starting with the edge closest to you, roll meat forward to form a tight cylinder.
Starting with the edge closest to you, roll meat forward to form a tight cylinder.
Using kitchen twine, tie the meat at 1" intervals and trim ends of twine.
Arrange steak on a cutting board so that the long side is parallel to you.
Using a long knife, butterfly the steak to within 1/2" of the far edge so that it opens like a book.
Put steak between 2 layers of plastic wrap. With a mallet, pound to a 1/4" thickness. Poke steak all over with a fork, and marinate with red wine vinegar, garlic, and thyme.
Arrange meat cut side up so that the grain is parallel to you. Season the meat salt.
Arrange spinach evenly over top of meat.
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Top spinach with halved carrots, arranging them evenly so that they run parallel to the grain. Place quartered hard cooked eggs between rows of carrots.
Scatter onion rings evenly over top. Sprinkle with parsley and chile flakes and season with salt.
Starting with the edge closest to you, roll meat forward to form a tight cylinder.
Starting with the edge closest to you, roll meat forward to form a tight cylinder.
Using kitchen twine, tie the meat at 1" intervals and trim ends of twine.
