Southern Skirt Steak Benedict
This beefy southern version of the classic Egg Benedict with Choron sauce is an elegant twist on the classic.
Cook Time: 50 Minutes
Servings: 8
Ingredients: 16
Ingredients
Marinade
Biscuits
Choron Sauce
Preparation
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Step 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.
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Step 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.
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Step 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.
Cooking Tip: You may need to cut steak in half to fit in skillet.
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Step 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.
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Step 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.
Nutrition Information
587 Calories
19.2g SAT FAT
31g PROTEIN
4.3 mg IRON
6.4 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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