Southern Skirt Steak Benedict

Directions:

Marinade:

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

Biscuits:

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

Steak:

Cook's Tip: You may need to cut steak in half to fit in skillet.

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

Choron Sauce:

1. Add Béarnaise sauce, ketchup and hot sauce to small sauce pan; heat on low heat.
2. Cook 5 minutes or until warm, mixing often.
3. Season with salt and pepper, as needed.

Plate and Serve:

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