So we could use some flank steak we had in the freezer, Bev discovered the recipe for this dish at All Recipes and assigned me to make it while she went to the market. I amended it for the two pound steak we had.
Al Capone Roast – adapted from All Recipes
2 pounds flank steak, pounded thin for easy rolling
1/8 cup olive oil
3 ounce finely chopped black olives
3/4 cup minced fresh mushrooms (I used cremini)
6 slice prosciutto, fat cap removed
6 slices mortadella
6 slices mozzarella cheese
12 slices pepperoni sausage
McCormick Italian Herbs – medium grind
Montreal steak seasoning
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pound meat to 1/2" thickness and spread the mushrooms and olives over the steak.