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Origins in the Bistro: Margot Café & Bar and its Savory Grilled Skirt Steak
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Margot Café & Bar unfolds as a modern bistro where French culinary traditions meet Southern charm.
Margot Café & Bar isn’t just a restaurant; it’s a celebration of French-inspired cuisine with Southern influences. Margot Café & Bar is located in a building that dates back to the 1930s, originally a service station. The space was transformed into a cozy neighborhood gathering place. The building’s brick walls are adorned with copper pots, Italian plates, and antique mirrors, creating a warm and inviting atmosphere. The menu at Margot Café & Bar changes daily, focusing on locally sourced products, seasonal ingredients, freshness, and simplicity.
During my visit to Margot Café & Bar, I had the distinct pleasure of experiencing their Grilled Skirt Steak with Kale. It wasn’t just a simple steak dish; it was a symphony of textures and flavors. The perfectly grilled skirt steak, expertly prepared at Margot Café & Bar, provided a rich and savory base. The accompanying kale, prepared in a way that highlighted its natural flavors, created a harmonious and unforgettable culinary experience.
Savoring that Grilled Skirt Steak with Kale at Margot Café & Bar, I understood that Margot Café & Bar is more than just a place to eat; it’s a place to experience the art of French-inspired cuisine with a Southern twist in a modern and exciting way. It’s about respecting tradition while embracing innovation, and creating dishes that are both comforting and adventurous. The origin of Margot Café & Bar lies in the vision of its creator to establish a restaurant that brings sophisticated yet approachable French-inspired food to Nashville, a city that appreciates culinary artistry and bold flavors. It’s a testament to the enduring appeal of this style of cuisine and its ability to create memorable dining experiences.
If you’re looking for a taste of French-inspired cuisine with Southern influences in a stylish and inviting setting in Nashville, Margot Café & Bar is a destination that should be at the top of your list. Margot Café & Bar is a true gem in Nashville’s diverse culinary landscape.
A Celebration of Bistro Simplicity: Creating Your Own Grilled Skirt Steak with Kalel
To capture the elegant, vibrant essence of Margot Café & Bar’s celebrated Grilled Skirt Steak with Kalel in your own kitchen, begin with the high-quality steak and fresh kalel, and a touch of bistro inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the French-inspired ethos at Margot.
Embarking on this endeavor is a lesson in appreciating the inherent richness of a perfectly grilled steak and the subtle, earthy notes of fresh kalel. Focus on the gentle grilling process that unlocks the steak’s natural flavors and the quick sauté that highlights the kalel’s vibrant character. Start by selecting a good cut of skirt steak and fresh, leafy kalel, the foundation of this delightful dish.
Consider incorporating elements that reflect Margot Café & Bar’s focus on highlighting the best of seasonal and well-sourced ingredients. A simple drizzle of good quality olive oil and a touch of lemon juice will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the meat and the vegetable be the star.
Pay close attention to the grilling process, allowing the steak to develop a beautiful sear while maintaining its tenderness. The quick sauté of the kalel should preserve its vibrant green color and slight bite. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Margot Café & Bar.
Chef’s Notes: Skirt Steak with Kale Chimichurri
- Use Fresh Herbs – The quality of your parsley, kale, and oregano really impacts the flavor—go for fresh and vibrant leaves.
- Make-Ahead Friendly – The chimichurri can be made 1–3 days in advance. Let it sit at room temperature for 30 minutes before serving.
- Marinade Shortcut – Want more flavor fast? Let the steak sit with the spice rub for 15–30 minutes before grilling.
- Grill Tips – Sear on high heat and don’t move the steak too much. This helps form a crust and seals in juices.
- Rest Before Slicing – Always let your steak rest after grilling to keep it juicy. Tent with foil and give it 10 minutes.
- Slice Against the Grain – Skirt steak has long fibers—cutting across them ensures tenderness.
- Optional Heat – Red pepper flakes add a nice kick. Add more or less to match your spice preference.
- Pairing Suggestions – Serve with grilled vegetables, roasted potatoes, or a simple tomato salad to round out the meal.
- Storage Tip – Leftover steak keeps well for 2–3 days in the fridge. Reheat gently or enjoy cold over salads.
- Alternative Cuts – No skirt steak? Flank steak, flap steak, or flat iron steak also work beautifully.
Skirt Steak with Kale Chimichurri
This vibrant skirt steak recipe features a zesty kale chimichurri sauce, offering a healthy and flavorful twist on a classic. Marinated steak is grilled to perfection and topped with a fresh, herbaceous blend of kale, parsley, oregano, and garlic. Ready in under an hour, it’s perfect for a quick weeknight dinner or a weekend barbecue. Customize the spice level with optional red pepper flakes. Enjoy a delicious and nutritious meal that’s sure to impress, combining lean protein with fresh herbs and bold flavors for a memorable dining experience.
4
servings45
minutes15
minutes450
kcal10
minutes1
minuteKeep the screen of your device on
Ingredients
1 pound skirt steak, brought to room temperature
1/2 cup extra virgin olive oil, divided
1 cup fresh flat-leaf parsley, tightly packed
1/2 cup fresh green kale leaves, tightly packed
1/4 cup fresh oregano leaves, loosely packed
3 cloves garlic, coarsely chopped
Zest of 1/2 lime, finely grated
1/2 tablespoon fresh lime juice
1/2 tablespoon white vinegar
1/2 tablespoon chili powder
1/2 tablespoon packed dark brown sugar
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional)
- Alternative Ingredients
Alternative ingredients can be used based on availability and dietary preferences.
Directions
- Begin by preparing your grill. Lightly coat the grill grates with oil to prevent sticking, then preheat the grill to high heat, ensuring it’s ready for searing the steak.
- In a food processor, combine the parsley, kale, oregano, garlic, lime zest, lime juice, vinegar, salt, black pepper, and red pepper flakes (if using). Pulse the mixture until finely chopped. Transfer the chopped herb mixture to a jar or small bowl, then pour the olive oil over the top. Let the chimichurri stand for at least 20 minutes to allow the flavors to meld.
- In a small bowl, whisk together the chili powder, brown sugar, cumin, dried oregano, coriander, garlic powder, sea salt, and black pepper. This blend will create a flavorful crust on the steak.
- Drizzle the remaining olive oil over the skirt steak, coating it evenly. Sprinkle half of the steak rub mixture over one side of the steak, then rub it in thoroughly. Repeat this process on the other side, ensuring the steak is well-coated with the spice rub.
- Place the seasoned steak on the preheated grill and cover. Cook for approximately 4-6 minutes per side, or until the steak reaches your desired level of doneness (medium-rare is recommended). Use a meat thermometer to check the internal temperature for accuracy.
- Remove the grilled steak from the grill and transfer it to a plate. Tent the steak loosely with aluminum foil and allow it to rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- After resting, slice the skirt steak against the grain into thin strips. Serve the sliced steak immediately, generously topping it with the prepared kale chimichurri sauce. Enjoy the vibrant flavors and tender texture of this delicious dish!
Equipment
- grill
- Food Processor
- small bowl
- measuring spoons
- measuring cups
- Chef’s Knife
- Cutting Board
- meat thermometer
Notes
- For best results, use fresh, high-quality ingredients. The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving. Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 13g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 600mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
- Protein: 40g
- Vitamin A: 20IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 25mg
FAQs: Skirt Steak with Kale Chimichurri
Can I make the chimichurri sauce ahead of time?
Yes! Store it in the fridge for up to 3 days. Let it come to room temperature before serving.
Is skirt steak the same as flank steak?
They’re similar but not the same. Both work in this recipe, though skirt steak is usually more tender when cooked quickly.
How do I know when my steak is done?
Use a meat thermometer: medium-rare is 130–135°F, medium is 140–145°F. Let it rest before slicing.
Can I use dried herbs instead of fresh?
Fresh herbs are best for chimichurri. If using dried, reduce the quantity and expect a different texture and flavor.
What if I don’t have a grill?
Use a cast iron skillet or grill pan on high heat. Sear the steak just like you would on a grill.
Is this dish spicy?
Only slightly. The red pepper flakes are optional and can be adjusted to your taste.
Can I marinate the steak ahead of time?
Yes, you can apply the spice rub up to 12 hours ahead. Keep it covered in the fridge until ready to grill.
Is this recipe low-carb or keto?
Yes! It’s naturally low in carbs and fits keto, paleo, and gluten-free diets.
What’s the best way to slice skirt steak?
Slice it thinly against the grain for the most tender bite.
What can I serve with this dish?
It pairs great with grilled veggies, a light salad, roasted sweet potatoes, or cauliflower rice.
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