Bocadillos with Steak, Mushrooms and Shallots | Christopher Kimball’s Milk Street

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Milk Street Recipe

Bocadillos with Steak, Mushrooms and Shallots

35 minutes

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

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