Matambre

Yield:	4 Servings
Categories:	Beef

1	lg	Flank steak, butterflied
1/4	c	Red wine vinegar
1	ts	Garlic, finely chopped
1/2	ts	Thyme, dried
1	bn	Spinach
2		Carrots, peeled, cut in quarters lengthwise
2		Eggs, hard-cooked, cut in quarters lengthwise
1	md	Onion, thin sliced and separated into rings
2	tb	Parsley, finely chopped
1/2	ts	Red pepper flakes
1	ts	Sea salt
2	tb	Vegetable oil
2	c	To 3 c beef broth