Bocadillos with Steak, Mushrooms and Shallots
- Makes4 servings
- Cook Time35 minutes
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.
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.
Step 1
Season 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.
Step 2
In the same skillet over medium, heat the olive oil until shimmering. Add the mushrooms, shallots and ½ teaspoon pepper, then cook, stirring occasionally, until the moisture released by the mushrooms has almost evaporated, 3 to 5 minutes.
Off heat, add the accumulated steak juices, the butter, 3 tablespoons of lemon juice and the parsley, then stir until the butter melts. Taste and season with salt and pepper.
Step 3
Cut the steak into thin slices against the grain. Sprinkle with the remaining 1 tablespoon lemon juice, then toss. Taste and season with salt and pepper.
Divide the mushroom mixture evenly among bottom half of each section of baguette, then top with the steak slices. Cover with the top halves of the baguette.
