Al Capone Roast and Fall Dock Shot

We haven’t made this roast in several years even though we loved it the last time so I decided it would be good for the Thursday meal for our friends along with some creamed gnocchi and peas.

The original recipe for the roast came from All Recipes but I have modified it for the size of roast I had and ingredients I could get.  

Al Capone Roast – Adapted from All Recipes

The Ingredients:

2 pounds flank steak, pounded thin for easier rolling

1/8 cup olive oil

3 ounce finely chopped black olives

3/4 cup minced fresh mushrooms (I used cremini)

6-10 slice prosciutto

6 slices mortadella bologna, thin

6 slices mozzarella provolone cheese, thin

9 slices pepperoni, thin

Italian Herbs – medium grind

Garlic powder

Montreal steak seasoning

Cook’s notes: 

1. 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. 

2. I used the food processor for the mushrooms and olives.

3. I had the meat and cheese sliced on the second thinnest on the store’s chart and it was too thick so next time it will be the thinnest.

4. My pepperoni was too thick to roll up so I chopped it up in the food processor.

The Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Jaccard meat and pound to 1/2" thickness.

3. Spread the mushrooms and olives over the steak.

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

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

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

7. Heat a large skillet over high heat and sear the roast over the entire outside. 

8. Then leave the roast in the skillet, and place the skillet in the oven with a remote probe thermometer, if available.

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

10. Let rest it for 10 minutes before slicing and serving.

The Verdict:

Once again, the roast was a big hit at our house and our friends loved it - he said it was his favorite dish ever - perhaps it won't be six years before we make it again.

Fall has come to Almost Heaven South.

Photos can be enlarged by clicking on them and the blue words are links.

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

Larry

10/29/20 meal date