Copper State Reserve Skirt Steak* Recipe

Prep and marinate

Pat the skirt steak dry with paper towels. Combine 2 tbs olive oil, minced garlic (2 cloves), smoked paprika, 1 tsp kosher salt and 1 tsp black pepper in a small bowl. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours (bring to room temperature before cooking).

Cook the steak

Heat a heavy skillet or grill over high heat until very hot (cast-iron skillet or outdoor grill). Add the steak and sear undisturbed 3–4 minutes per side for medium-rare (internal temp ~125–130°F / 52–55°C) depending on thickness. For a thicker cut, add 1–2 minutes per side. Remove steak to a cutting board and tent with foil; rest 8–10 minutes before slicing against the grain into thin strips.

Roast pepper (if not using jarred roasted)

If roasting a fresh red bell pepper, char over a gas flame or under a broiler until skin is blackened all over, about 8–10 minutes, turning as needed. Place in a covered bowl or sealed bag for 10 minutes to steam, then peel, core, and chop roughly. Measure 1/2 cup chopped roasted pepper.

In a food processor or finely chop by hand: combine 1 cup packed parsley, 1/2 cup cilantro, 1/2 cup roasted red pepper, 1 finely chopped shallot, 1 minced garlic clove, 2 tbs red wine vinegar, 4 tbs extra-virgin olive oil, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 3/4 tsp kosher salt and 1/2 tsp black pepper. Pulse just until herbs are finely chopped but still have texture, scraping down sides as needed. Taste and adjust salt, acidity, or oil. Let sit at room temperature 10–15 minutes for flavors to meld.

Reserve about 2 tbs chimichurri to drizzle over the finished steak; the remainder serves as sauce for the plate.

Prep vegetables

Trim the fennel bulb, reserve fronds for garnish, and very thinly shave the bulb using a mandoline or sharp knife to yield about 2 cups shaved fennel. Thinly slice 1/2 red onion. Place 4 cups baby spinach in a large bowl and add the shaved fennel and sliced onion.

Whisk together 2 tbs lemon juice, 2 tbs extra-virgin olive oil, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Toss the dressing with the spinach, fennel and onion just before plating so leaves remain bright and crisp. Taste and adjust seasoning.

Slice the rested skirt steak thinly against the grain into 1/4-inch strips. Arrange a bed of the shaved fennel and spinach salad on each plate (serves 4 as a shared appetizer or 2–3 as an entrée—see servings). Fan slices of steak over the salad or place alongside.

Spoon red chimichurri over the steak (about 2 tbs per serving) and drizzle remaining extra-virgin olive oil (1 tbs) over the salad. Sprinkle chopped fennel fronds and flaky sea salt over the meat and salad for finish.

Serve immediately while steak is warm. Offer additional chimichurri on the side.