The tangy topping for tacos, pizza, salads, and many other dishes is pickled red onions, which are simple to create.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds flank steak, pounded thin for easy rolling
- ¼ cup olive oil
- 1 (4 ounce) can finely chopped black olives (Optional)
- 1 cup minced fresh mushrooms (Optional)
- 8 slices prosciutto
- 6 slices mortadella
- 10 slices mozzarella cheese
- 10 slices pepperoni sausage
- 1 tablespoon Italian seasoning, divided
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon steak seasoning
Instructions
- 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 before slicing and serving.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 47 g |
| Saturated Fat | 14 g |
| Sodium | 1274 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with a flattened pork full tenderloin trimmed. It was awesome.
I tenderized the brisket with baking soda and water solution overnight. Rinsed then patted dry. Then I pounded it good with the mallet on both sides. added Italian and Spanish pickled olives party mix, roasted green and red bell pepper slices and roasted 2 red chilli peppers (I coat them with olive oil and slightly blacken them under the broiler) that’s all I added besides what is listed. It turned out really good and everyone loved it along with some fresh Italian bread brushed with truffle infused olive oil, and a side of garlic braised rapini. Oh, yes! For dessert? Tira Mittsu of course! It’s all gone not even any take away
I made this recipe several times a number of years ago for friends and family. We all loved it. To me it is just a larger version of Braciole. My friends and I used to buy both the pork and beef roast versions at Al Capone’s Market in the North End and/or Haymarket Square located in Boston in the mid to late 70s. The original and this recipe are always a hit. We plan to make it again for our Christmas get together this year. We have been friends for 48 years. Lots of memories and especially memories of this roast. Yum!!!
I made this recipe several times a number of years ago for friends and family. We all loved it. To me it is just a larger version of Braciole. My friends and I used to buy both the pork and beef roast versions at Al Capone’s Market in the North End and/or Haymarket Square located in Boston in the mid to late 70s. The original and this recipe are always a hit. We plan to make it again for our Christmas get together this year. We have been friends for 48 years. Lots of memories and especially memories of this roast. Yum!!!
If you are looking for a new way to make pork, This is it. In the Midwest where we don’t often try new things, but WoW, it was absolutely AMAZING!!! It was inexpensive and the flavor of the pork was wonderful. Haven’t used much pork steak in Italian cooking before and I paired it with a pasta dish. Can’t wait to make again!
This is a family favorite!! I make this for a friend every time he deploys with the military, it’s his last meal before going over.
I made this for my Wife and my Daughter came over with my Grandson, and all of them really enjoyed it. my Daughter asked me for the recipe so I printed it out for her. My Wife said I am welcome to make something new every week if it is going to be this good. I followed the recipe almost exactly with the exception of the mushroom and olive, I used an 8oz tub of fresh mushrooms ( sliced very thin) and a whole 6oz can of black olives otherwise exact quantities. I will definitely be making this again and again.
My mom shopped in the North End when I was young and would order the pork “Al Capone Special” … it was so sad that they didn’t re-open the shop after the fire.. my mom still makes this (from memory) for special occassions… It’s a family favorite!
Perfect!
This is very creative and different. The first time I made it, it was a little salty, so I just cut down on the amount of the layered items (prosciutto & mortadella, mozz). Fabulous flavors in my opinion.
Awesome roast for a quick weeknight meal or a busy Sunday.My husband isn’t a fan of olives but he said he didn’t even taste them and that it was tasty. Warning: If you don’t like prosciutto,mortadella and olives I’d say stay away from this recipe and look for something else.
This is excellent and has become a family favorite!! Thanks for sharing!
I made this recipe for the first time for 6 people and it was a huge hit. Everyone wanted the recipe when they left and were still talking about it the next day. I omitted the olives and mushrooms and do not feel they were missed. I also substituted garlic powder for fresh minced garlic and really rubbed it into the meat. All of my cast iron skillets have rubber handles that I did not want to put into the oven. So I seared the roast on the stove, then put it into a Pyrex (2 qt) that I “Pammed” first. I was nervous that this would affect the cooking time but it was perfect to the minute. Can’t wait to make it again!
The family enjoyed it.
Absolutely gross! Not even fit for the dogs
I’m still new to cooking so this may have beeen a little too tricky for me to attempt. But since my father used to work for Al Capone (the butcher) when he was a young man I had to give it a try. Thanks for the wonderful recipe and memories!
I will never make this one again! It was bad!
It tasted great!
This was ok….I guess it just wasn’t for us. All the same ….thanks.
My husband tried this recipe and it came out delicous. He found it very easy to prepare. Instead of using garlic powder next time he will try fresh garlic. He may also try using hot green olives next time too. The family liked this one very much.
What a terrable thing to do to a flank steak!! It sound good , but that is not how it ended up. Tried this again just incase I screwed up..still not good!