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.
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.
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.
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.
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; 346.5 kcal Calories from fat; 38.5 g 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;