Southern Skirt Steak Benedict

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

  • 50
    min
  • 8
    SERVINGS
  • 590
    Cal
  • 31 g
    Protein

Ingredients:

  • 1 beef Inside Skirt Steak (about 1-1/2 pounds)
  • 8 eggs
Marinade
  • 3 tablespoons harissa paste
  • 1-1/2 teaspoons sesame oil
Biscuits
  • 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

Cooking:

  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.

587 CALORIES

0 % *

19.2g SAT FAT

0 % DV **

31g PROTEIN

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 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; and a good source of Potassium.

Explore Hundreds of Recipes

Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!

Visit BeefItsWhatsForDinner.com