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Bocadillos with Steak, Mushrooms and Shallots
A bocadillo is a Spanish sandwich made on baguette-like bread. The fillings for bocadillos run the gamut—from cured meats, to seafood, to egg omelets. This hearty flank steak and mushroom version was inspired by a recipe from “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. Butter lends richness, while lemon juice and fresh parsley lift and brighten the flavors. Also try tucking ribbons of thinly sliced serrano ham or prosciutto into the sandwiches along with the steak.
4
Servings
Tip
Don’t slice the steak with the grain. The muscle fibers of flank steak are distinct and run horizontally. If the meat is cut with the grain the slices will be unpalatably chewy and tough. For a tender texture, slice thinly and against the the grain.
35 minutes
Ingredients
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1
pound beef flank steak, trimmed and cut in half
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Kosher salt and ground black pepper
Directions
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01Season the steak on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the neutral oil until barely smoking. Add the steak, reduce to medium and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until well browned on the second sides and the centers reach 120°F (for medium-rare), 3 to 4 minutes. Transfer to a large plate and tent with foil.
