With their midafternoon meal traditionally being the biggest of the day, Spaniards are not known for eating lunch on the go. But the bocadillos served at bars, cafeterias and bakeries around country are the exception to the rule.
They typically are simple sandwiches made on baguette-like bread. The fillings run the gamut from cured meats to seafood to potato omelets. Sometimes, such as in this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, they can become borderline elegant.
Our 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. After the beef is seared, the rest of the filling comes together quickly in a skillet. Butter lends richness, while lemon juice and fresh parsley lift and brighten the flavors.
For extra savoriness, try tucking ribbons of thinly sliced serrano ham or prosciutto into the sandwiches along with the steak.
