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Recipe: southern skirt steak benedict

southern skirt steak benedict recipe image
Southern skirt steak benedict serving suggestion

southern skirt steak benedict

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


  • 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


  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.

Nutrition information per serving: 587 Calories; 38.5g Total Fat; 19.2g Saturated Fat; 3g Polyunsaturated Fat; 12.9g Monounsaturated Fat; 0.7g Trans Fat; 393mg Cholesterol; 750mg Sodium; 373mg Potassium; 29g Total carbohydrate; 31g Protein; 4.3mg Iron; 6mg Niacin; 0.5mg Vitamin B6; 255.1mg Choline; 2.6mcg Vitamin B12; 6.4mg Zinc; 52.9mcg Selenium; 0.9g Fiber.

Breakfast |  Steaks