Al Capone

     Flank steak wrapped around cheese, salami, and olives ... of course it's good!!! This is meal is a little more advanced (because of the rolling and tying), but it is so worth it. The end product is beautiful spiral medallions of melty cheese, salty salami all surrounded by a juicy steak. YUM!
     Usually we use black olives, but we're having a green olive moment and decided to switch it up. Also, Nick learned how to correctly tie meat on YouTube (I think he used bobby flay), however, I do not know how this method works so if you follow my directions you will not have a vertical tie as shown in the picture below. If you don't have an oven-safe pan, you can sear the flank steak then transfer to a baking dish. 

Serves 2
Prep time: 15 minutes
Cook time: 25-30 minutes
1/2-3/4 Pound flank steak (usually half of what they sell at the store)
3-5 Slices of salami
2-3 Slices of provolone
1/4 Cup whole olives, black or green
1/2 teaspoon oregano
Salt and pepper
2 Tablespoons olive oil
Cooking twine

1. Preheat oven to 425. Slice the flank steak horizontally and pound with a mallet to even it out. 
2. Season the meat with the oregano. Lay the salami evenly over the steak in a single layer. Fold the provolone in half and lay over the lower half of the salami and place the olives over the upper half of the salami. 
3. Roll the flank steak jelly roll style. Tie with 4-5 pieces of twine, trimming the ends of the twine so they don't burn.
4. Season the outside of the steak with salt and pepper.
5. Heat oil in cast iron skillet (or any oven safe skillet) over medium-high heat. Brown the flank steak on all sides, about 5-7 minutes. Place in the oven and bake for 25-30 minutes. 
6. Let rest for 10 minutes. Slice into 3/4 inch slices and enjoy!