al capone roast

INGREDIENTS:
3 pounds flank steak, pounded thin for easy rolling
1/4 cup olive oil
1 (4 ounce) can finely chopped black olives (optional)
1 cup minced fresh mushrooms (optional)
8 slices prosciutto
6 mortadella sausage
10 slices mozzarella cheese
10 slices pepperoni sausage
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder, or to taste
1 teaspoon steak seasoning

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes
This looks excellent,I will be making it this weekend...

To be served on St. Valentines Day, no doubt. -pb

.45 slugs optional?

LOL!

160 internal temp. degrees? That sounds a bit (a LOT) too well done, perhaps?
(Standing by with all weapons locked & loaded.)

What is the significance of the name to the dish? Was it his last meal, or his favorite, perhaps?

This sounds delicious Ann, thank you. Please let us know how it turns out!

Yes Ann, Please let us know, it sounds very good.

John

Would you believe.....Scarface once had a butcher shop in Boston??

http://allrecipes.com/Recipe/Al-Capone-Roast/Detail.aspx

quote:

Originally posted by porkbeaks

Would you believe.....Scarface once had a butcher shop in Boston??

http://allrecipes.com/Recipe/Al-Capone-Roast/Detail.aspx

I remember the shop well. I don't think it had a real name though,it's just what everybody called it. In other words he did it without a gun, he was expensive. He also did lamb and pork that way it was very good though. Chow Jim

On Blackstone St. near the North end of Boston there was a butcher shop named AL Capones Cheese Factory and butcher shop. The butcher shop burned down many years ago. They did move up the the north end on Salem street, so I was told be a taxi driver from the north end, but I had no luck locating it. They specialized in Italian foods and made the greatest stuffed pork and beef roasts imaginable. The recipe that is featured in the article is very close to the way I remember this roast. We enjoy the pork roast more than the beef.
mikeinNH

I made this last week and it was mouth watering.I agreed with some of the comments about 160 degrees being a little bit much, but I followed the recipe to the letter.The flank was still medium, and I believe you have to cook it to 160 to make sure the inside goodies are cooked thru.Beautiful roast to serve to company, and really good cold for a midnight raid of the fridge!!!

Haven't had an Al Capone roast in over 20 years, just got a hankering for one. I read some of the posts about the real cheese and meat co. burned down. I'm not into doing the roast myself, so those of you who would rather order from the company. they have the same phone number. Al Capone Cheese Co. 102 Broad St Boston Ma 02110 - 617-227-2692. I ordered a beef roast, they also have veal and pork. really scrumpuous. They deliver all over the United States or at least use to. Liz

quote:

Originally posted by Adjudicator

160 internal temp. degrees? That sounds a bit (a LOT) too well done, perhaps?
(Standing by with all weapons locked & loaded.)

This has NOTHING to do with this recipe..but, I have never understood how you can have a weapon "locked & loaded" You have to load BEFORE you lock. When I was a lot younger I had an NRA shooting instructor who always gave the command..load, lock & fire.

Last weekend I grilled an "Al Capone" from Sorg's in Darien WI but their recipe is completely different: a boneless pork rib roast stuffed from bottom to top with 4 Italian sausage links, sliced mozzarella cheese, and sliced summer sausage, and the entire assembly dusted with paprika and fennel seeds.  It turned out pretty good but because the Italian sausage had to be fully cooked the very outside of the pork did get just a little bit dry.

Brad

I am sure they omitted "slices" from the mortadella portion of the recipe.

Wow, very nice. 

 Sounds like he ran out of sub rolls to me!