Mark Bittman shows us how to make Matambre, an Argentine dish, also known as Stuffed Flank Steak. Take a piece of flank steak and make a shallow cut about halfway down the thickness of the meat, and two perpendicular cuts on either end, then open it up into a large thin piece of meat. Lay it out and sprinkle it with salt, cumin, oregano and garlic. Add some carrot sticks, olives, pieces of onion, parsley, cilantro and watercress. Carefully roll it up into a long roll and secure it with twine.
Sear it on both sides in the pan until nice and brown; then roast it in the oven until it is cooked through. Then put a weight on it and refrigerate it overnight.
Cut off the twine and slice it, and this very impressive dish is ready to serve.