Southern Skirt Steak Benedict

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 200°C. 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 20x15cm 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 (60°C) to medium (70°C) doneness, turning once. Season beef with salt and pepper, as desired.
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 6 mm. Open biscuits; top with steak, egg and Choron Sauce. Serve with mixed greens, as desired

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.