Southern Skirt Steak Benedict

Ingredients:

• 1 beef Inside Skirt Steak (about 1-1/2 pounds)
• 8 eggs

• 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

• 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.