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Mix the oregano and garlic and spread over the steak. Season the steak with salt and pepper to taste, then cover with the spinach leaves, leaving about a 1/2-inch margin. Top the spinach with the carrot and egg and sprinkle with a little cayenne pepper, if liked. Roll up with the grain and tie with kitchen string at about 1-inch intervals. Place in a casserole into which it fits combortably but quite snugly. Pour in the beef stock. There should be enough to cover the steak. Bring to a boil, skim off any froth that rises, reduce the heat, and simmer gently for 1-1/2 to 2 hours, or until the beef is tender. Lift out, remove the strings, slice, and serve hot, moistening the steak with a little of the stock. Serve with potatoes or rice. Or allow the steak to cool in the stock and serve cold, sliced, with salad. Reserve the leftover stock for another use. Serve with Salsa Criolla (Creole Sauce). |