If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I saw this recipe in a Thermoworks email today, and I love a muffuletta sandwich at Jason's deli. I'm gonna be buying a flank steak JUST to try and make this recipe I think:
This looks incredible. We have butcher nearby that makes something similar that he calls the Al Capone roast. He uses beef tenderloin vs the flank steak and black olives vs the green olive salad. He’ll roll up a whole tenderloin and cut off slices as thick or thin as you’d like. Delish.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I am thinking I am sneaking out around 3pm to the grocery store to pickup a flank steak and some of the other stuff to give this recipe a try, and give my sweetheart, who loves steak and loves olives, a nice dinner when she comes home and collapses from keeping a 2 year old and helping my pregnant daughter all day.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
First - I will start by saying that I simplified the recipe. My Kroger only had Italian olive salad (in the pickle section), and I skipped the giardiniera. I also decided I didn't need 3 kinds of meat in the stuffing, and just went with some Boar's head capicola and Boar's head provolone. I was pleased with the results, and think it would be good with just plain ole ham as well.
First, I butterflied the flank steak and applied salt and pepper. Lesson learned here on butterflying - I did NOT do the best job of staying in the vertical center of the meat. It's sorta hard with something like a flank steak, compared to other things I've butterflied like pork loin.
Next, I spread the olive salad and covered it with a layer of capicola. The olive salad had a lot of olive oil in it, which I think helped the cook and added more flavor:
Next, a layer of provolone:
Finally, roll it all up! In my case, one end was a little smaller than the other, and I chose to roll from the wider end (the one towards me):
I stuck it all with skewers to hold it in place where I wanted to have the different slices. It's a little over the place due to the fact the end of the meat was rounded on the outside of the roll. Also, I kinda forgot the recipe directions, which said to put the skewers where the strings are, and cut in between...
Once all that happened, I sliced between the skewers and discarded the twine, ending up with some nice pinwheels, and two sloppy ones at the top of the cutting board from the two end slices. In retrospect, I was supposed to skewer at the twine, and probably keep the twine on until post cook.
I took this cook to the gasser, since it was 40F out and a bit windy, and my artichokes and potatoes were gonna get done way before charcoal could get lit:
I moved the steak pinwheels around, rotating 90 degrees after a minute or two, and then flipping every couple of minutes:
Final results:
And plated with a potato - the artichokes were served in a bowl on the side:
Final conclusion? Would I do this again? YES! Two thumbs up, as we liked the flavor profile from the olives and other crunchy pickled stuff like the carrots in that Italian olive salad. I would use more capicola as well, or may try other hams next time.
The big question is... how will I reheat the leftover pieces in a day or two, haha...
Last edited by jfmorris; February 17, 2023, 11:15 PM.
Looks great! I have flank defrosting now to give this a try myself. Besides skewing at the string do you have any other tips you discovered while prepping or cooking?
Thanks for the great description. Not something I'd want to do because olives are one of the few foods I really dislike. But it could be adapted with other things...
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Great idea to try a flat iron. I showed my wife the photos of Jim’s cook and she pointed out to me that I would only be cooking for two. A nice flat would solve that problem.🙂
I just remembered why I got excited about this as it brings back memories of an Argentine dish called Matambre which is stuffed flank steak and made with various stuffings. Slicing it thinner than this recipe calls for makes for one heck of a great steak salad.
. We have leftovers though… I ate two and she ate one yesterday.
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