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

Ingredients:

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

Directions:

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.

Larry

3/5/14 meal date