Southern Skirt Steak Benedict

This beefy southern version of the classic Egg Benedict with Choron sauce is an elegant twist on the classic.

  • 50
  • 8
  • 590
  • 31 g


  • 3 tablespoons harissa paste
  • 1-1/2 teaspoons sesame oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold butter, cut into 1/4-inch cubes
  • 3-1/2 tablespoons chopped beef jerky
  • 2 tablespoons chopped chives
  • 1 cup buttermilk
Choron Sauce
  • 1 cup prepared Bernaise sauce
  • 3 teaspoons ketchup
  • 1 teaspoon hot pepper sauce


  1. Combine Marinade ingredients in small bowl; mix well. Place Marinade and beef Inside Skirt Steak in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 2 hours to overnight.

  2. Preheat oven to 400°F. Combine flour, baking powder, sugar, salt and baking soda in medium bowl; whisk to blend. Cut in butter until mixture resembles course crumbs; stir in jerky and chives. Slowly add buttermilk, mixing until dough comes together. You may not need all the buttermilk. Place dough on lightly-floured surface; shape into an 8 x 6-inch rectangle. Using a knife, cut dough into 8 equal biscuits. Place on parchment-lined shallow-rimmed baking sheet. Bake 20 to 24 minutes or until golden brown; rotating after 12 minutes. Remove from oven; keep warm.

  3. Meanwhile, remove steak from marinade; discard marinade. Heat large nonstick skillet on medium heat until hot; coat with cooking spray.  Place steak in skillet; cook 16 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season beef with salt and pepper, as desired.

    Cook's Tip: You may need to cut steak in half to fit in skillet.
  4. To make Choron Sauce, add Béarnaise sauce, ketchup and hot sauce to small sauce pan; heat on low heat. Cook 5 minutes or until warm, mixing often. Season with salt and pepper, as needed.

  5. Carve steak diagonally across the grain into 1/4-inch slices. Open biscuits; top with steak, egg and Choron Sauce. Serve with mixed greens, as desired.


0 % *

19.2g SAT FAT

0 % DV **


0 % DV

4.3 mg IRON

0 % DV

6.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 587 Calories; 346.5 Calories from fat; 38.5g Total Fat (19.2 g Saturated Fat; 0.7 g Trans Fat; 3 g Polyunsaturated Fat; 12.9 g Monounsaturated Fat;) 393 mg Cholesterol; 750 mg Sodium; 29 g Total Carbohydrate; 0.9 g Dietary Fiber; 31 g Protein; 4.3 mg Iron; 373 mg Potassium; 6 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.4 mg Zinc; 52.9 mcg Selenium; 255.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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