The tradition of the midafternoon meal being the largest of the day is deeply ingrained in Spanish culture. Spaniards are known for taking their time with their meals, savoring each bite and enjoying the company of friends and family. However, there is one exception to this leisurely dining experience – the bocadillos.
Bocadillos are simple sandwiches made on baguette-like bread, and they can be found at bars, cafeterias, and bakeries all across Spain.
The fillings for these sandwiches are diverse, ranging from cured meats to seafood to potato omelets. Despite their simplicity, bocadillos can also be elevated to a more elegant level, as demonstrated in a recipe from the book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.
One such recipe from this book is a hearty flank steak and mushroom bocadillo, inspired by a recipe from “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972.
The preparation of this bocadillo is surprisingly sophisticated, with the beef being seared to perfection and the rest of the filling coming together quickly in a skillet. Butter is used to lend richness to the dish, while lemon juice and fresh parsley are added to lift and brighten the flavors.
The bocadillo is a perfect example of how Spanish cuisine can be both simple and refined at the same time. It reflects the Spanish approach to food – prioritizing quality ingredients and taking the time to enjoy the cooking process.
The bocadillo may be a quick and convenient option for lunch, but it still embodies the essence of Spanish dining – a celebration of good food and good company.
In conclusion, the bocadillo is a unique and beloved part of Spanish culinary tradition. It is a testament to the diversity and richness of Spanish cuisine, and a reminder that even a simple sandwich can be elevated to a level of elegance and sophistication.
So, the next time you find yourself in Spain, be sure to take the time to enjoy a bocadillo, and savor the flavors of this iconic dish.
When looking to elevate the flavor profile of your sandwiches, consider adding ribbons of thinly sliced serrano ham or prosciutto to accompany the steak.
These cured meats bring a depth of savoriness that complements the richness of the steak, creating a more complex and satisfying taste experience.
The saltiness and umami of the ham or prosciutto can enhance the overall flavor of the sandwich, providing a delicious contrast to the tender, juicy steak.
The delicate texture of the thinly sliced meat also adds a luxurious element to the sandwich, making it a more indulgent and sophisticated option.
Whether you’re preparing a simple lunch or hosting a gathering, incorporating serrano ham or prosciutto into your steak sandwiches is a surefire way to impress your guests and take your culinary creations to the next level.
When preparing bocadillos with flank steak and mushrooms, it is crucial to pay attention to the slicing of the steak in order to achieve the most desirable texture. Cutting against the grain of the meat is essential, as the muscle fibers of flank steak are distinct and run horizontally.
If the steak is sliced with the grain, the resulting texture will be unpalatably chewy and tough. Therefore, it is important to take the time to properly slice the steak in order to ensure a tender and enjoyable eating experience.
By following this simple yet crucial step, the overall quality of the bocadillos will be greatly improved, resulting in a more satisfying and delicious meal for all those who partake. For a detailed recipe and cooking instructions, please visit the link provided.
When preparing bocadillos with flank steak and mushrooms, it is crucial to pay attention to the slicing of the steak in order to achieve the most desirable texture.
Cutting against the grain of the meat is essential, as the muscle fibers of flank steak are distinct and run horizontally.
If the steak is sliced with the grain, the resulting texture will be unpalatably chewy and tough. Therefore, it is important to take the time to properly slice the steak in order to ensure a tender and enjoyable eating experience.
By following this simple yet crucial step, the overall quality of the bocadillos will be greatly improved, resulting in a more satisfying and delicious meal for all those who partake. For a detailed recipe and cooking instructions, please visit the link provided.
In order to prepare a delicious meal for four people, you will need to start with a pound of beef flank steak that has been trimmed and cut in half.
Season the steak with kosher salt and ground black pepper to taste. Heat a tablespoon of grapeseed or other neutral oil in a large skillet over medium-high heat.
Once the oil is hot, add the seasoned steak and cook for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain. In the same skillet, add a tablespoon of extra-virgin olive oil and the sliced cremini mushrooms.
Cook the mushrooms for about 5-6 minutes, or until they are golden brown and tender. Add the thinly sliced shallots and continue cooking for another 2-3 minutes, or until the shallots are soft and translucent.
Stir in the salted butter and 2 tablespoons of lemon juice, allowing the butter to melt and the flavors to combine.
Finally, add the sliced steak back to the skillet and toss everything together with the remaining 2 tablespoons of lemon juice and the finely chopped fresh flat-leaf parsley. Serve the steak and mushroom mixture hot, and enjoy a flavorful and satisfying meal.
To prepare a perfectly cooked steak, it is important to season it with salt and pepper on both sides. A 12-inch skillet should be heated over medium-high heat until the neutral oil is barely smoking.
Once heated, the steak can be added to the skillet and the heat should be reduced to medium. The steak should be cooked until it is well browned on the bottom, which should take approximately 3 to 4 minutes.
The steak should then be flipped and cooked until the second side is well browned and the center reaches 120°F, which is the ideal temperature for a medium-rare steak.
Once the steak is cooked, it should be transferred to a large plate and tented with foil to keep it warm.
To prepare the mushroom and shallot sauce, the same skillet should be used over medium heat. The olive oil should be heated until it is shimmering, and then the mushrooms, shallots, and ½ teaspoon of pepper should be added.
The mixture should be cooked, stirring occasionally, until the moisture released by the mushrooms has almost evaporated, which should take approximately 3 to 5 minutes.
Once cooked, the skillet should be removed from the heat and the accumulated steak juices, butter, 3 tablespoons of lemon juice, and parsley should be added.
The mixture should be stirred until the butter melts. The sauce should be tasted and seasoned with salt and pepper as needed. By following these steps, a delicious and perfectly cooked steak with a flavorful mushroom and shallot sauce can be prepared.
When preparing a steak sandwich, it is important to cut the steak into thin slices against the grain to ensure tenderness.
Once the steak is sliced, it should be sprinkled with the remaining lemon juice and tossed to evenly distribute the flavor. It is crucial to taste and season the steak with salt and pepper to enhance the overall taste of the sandwich.
After seasoning, the mushroom mixture should be divided evenly among the bottom halves of each section of baguette, followed by topping with the steak slices.
Finally, cover the sandwich with the top halves of the baguette to complete the dish. For more delicious recipes like this, be sure to visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.
Thank you for sharing the recipe for Spanish steak sandwiches. Your detailed instructions on how to properly season and cook the steak are very helpful.
I appreciate the specific cooking times and temperatures provided, as it ensures that the steak is cooked to perfection.
The addition of mushrooms, shallots, lemon juice, and parsley to the steak sandwiches sounds delicious. I can imagine how the flavors of the ingredients complement each other, creating a mouthwatering dish.
Your suggestion to cut the steak into thin slices against the grain and then toss with lemon juice is a great tip for enhancing the flavor and texture of the meat.
Overall, your recipe seems to be well thought out and I look forward to trying it out. I’m sure the combination of tender steak, flavorful mushrooms, and zesty lemon juice will make for a delightful meal. Thank you for sharing your expertise in creating Spanish steak sandwiches.