1. To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge." flip meat open to resemble a butterfly. 2. Combine marinade ingredients (oil, vinegar, garlic, parsley, black pepper) in a zip-lock bag and add butterflied steak and marinate for 2 hours or overnight in refrigerator. 3. To make pimento if using fresh red bell peppers: Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on a broiler tray, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skins. 4. Once steak is done marinading, remove and scrape off any excess marinade. Lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350°F. 5. Place the 4 pepper halves on top of steak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper. 6. With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. It should look like a jelly roll. 7. With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings under and around the roll. 8. Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing. 9. Carefully cut into 1/2 in slices, discarding string. Arrange on a serving platter garnished with watercress. ---------------------------------------------------------------------------
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