Argentine Stuffed Flank Steak: Matambre

INGREDIENTS

• 1 head garlic, halved
• 1 (2 1/2 pound) flank steak, trimmed
• 1 teaspoon red pepper flakes
• 1 handful fresh oregano sprigs
• Kosher salt and freshly ground black pepper
• 1 large onion, sliced into rings
• 1 handful fresh thyme sprigs
• 4 small thin carrots
• Extra-virgin olive oil
• 1/4 pound fresh spinach, washed and drained, stems trimmed
• 1 cup large pitted green Spanish olives, halved lengthwise
• 2 bay leaves
• 4 large hard boiled eggs, peeled and quartered lengthwise
• 1 large onion, halved
• 1/4 cup freshly grated Parmesan
• 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)