1 (1 1/4 to 1 1/2-pounds) flank steak
Salt and freshly ground black pepper
1 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
1 teaspoon ground cumin
3 cloves garlic, minced
1 bunch or 1/2 bunch each fresh parsley and cilantro, leaves picked and chopped
6 or 8 thin carrot sticks or 1 medium carrot
1 cup pitted green olives
1 medium red onion, sliced
1 bunch watercress, trimmed
2 tablespoons olive oil
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