Thursday, March 6, 2014

Al Capone Roast

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
Garlic powder
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.

3. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni and season with some of the Italian seasoning.

4. Roll the steak up around the filling such that the grain runs lengthwise, and tie with butcher's string. 

5. Rub the outside of the roll with olive oil and sprinkle all over with Italian seasoning, garlic powder, and steak seasoning (to taste).

6. Heat a large cast iron skillet over high heat and sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven with a remote probe thermometer, if available.

7. Roast until the internal temperature reaches 130 degrees F in the center of the roast (more done if you prefer) for a nice medium.

Cook’s notes:  The spice package provides all that is needed and the prosciutto provides plenty of salt.  The photos shows the amount of the spices I used and it had lots of flavor.

Let rest it for 10 minutes before slicing and serving.

While my sliced shot was marginal, this roast was outstanding and I can see why ole Al liked it after a hard day of criminalizing.

It will be cooked again here but on the grill or in the smoker next time - it will likely be OMG good then.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


3/5/14 meal date


  1. Oh boy...all my favorites wrapped up in supper! Thanks Larry!!!

  2. Do you think he only liked it after a hard day of criminalizing? Because it sounds like it would be good on Sunday after church, too. Or whenever else you had a flank steak to cook up.

  3. Larry, Given the mushrooms and olives, this wouldn't be my cup of tea...but Laurie would love it! I must admit that it is imaginative and very good looking... Take Care, Big Daddy Dave

  4. Gosh---you have made me hungry --and it hasn't been THAT long since I ate dinner!!!! ha.... That looks awesome... YUM...


  5. Wow, that does look and sounds delicious!! I bet I could even get the mushrooms by Chris since they would be so small :)

  6. That looks amazing!!!! I must try this.

  7. I think the sliced shot is amazing! This is a seriously drool worthy recipe!!!

  8. Wow, does that look delicious. That's a very fancy way of preparing a flank steak. I'm going to have to try this, Larry. The photo makes my mouth water. Over the top!!!

  9. Good Grief this looks incredible! I love all those fillings. Thanks to Bev for that assignment. Pinned.

  10. Wow, this rolled steak is certainly full of delicious flavors.

  11. Are you kidding me? Delish! I love that its cooked in cast iron! I have never rolled a flank steak but definitely worth trying! YUM!

  12. This is one of the most delicious "manly" meals I've seen you blog about. Wow! My men would be all over this.

  13. Now that looks real tasty, and like you said probably even better on the grill.

  14. This looks like something my son-in-law would love! He makes something called "Pork Thunder House" that has several different kinds of pork, cured meats and bacon rolled together, I'll have to make this for him to summer on the grill.

  15. Not a big olive fan but looks awesome!!I would use a cherry pepper relish instead !!! Gonna try thos for sure.


I appreciate and enjoy your comments