In Spain, where the midafternoon meal is traditionally the main meal of the day, bocadillos—simple sandwiches served on baguette-like bread—stand out as a popular option for eating on the go. These sandwiches feature a variety of fillings ranging from cured meats to seafood to potato omelets. A recipe inspired by Spanish culinary tradition elevates the commonplace bocadillo into a more refined offering using flank steak and mushrooms.

The recipe, adapted from “Spain: The Cookbook” by Simone Ortega, offers a practical and flavorful take on this classic Spanish snack. The core of the sandwich is a well-seared beef flank steak, cooked to a medium-rare temperature to maintain tenderness. Key to the dish’s texture is slicing the steak against the grain, which helps ensure a more tender bite.

After searing the beef in neutral oil, the filling is quickly prepared in the same skillet with the addition of cremini mushrooms and shallots. The mixture is enriched with butter and brightened with lemon juice and fresh flat-leaf parsley, creating a harmonious balance of rich and fresh flavors. Incorporating the beef’s resting juices into the mushroom mixture enhances the overall savoriness.

To assemble, the mushroom and shallot mixture is spread on the bottom halves of the baguette sections, followed by the thin slices of steak. The sandwich is finished by replacing the top halves of the bread. For those seeking an extra layer of flavor, thin slices of serrano ham or prosciutto can be added alongside the steak.

This take on the traditional bocadillo is a practical option that can be prepared in approximately 35 minutes, making it suitable for a weeknight meal. The combination of buttery mushrooms, citrus notes from the lemon juice, and the savory beef provides a distinct taste experience rooted in Spanish culinary heritage while offering flexibility for home cooks.