Venison Cube Steak Sandwich with Poblano-Lime Chimichurri

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Adam Berkelmans

Managing Editor at Harvesting Nature

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Latest posts by Adam Berkelmans (see all)

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Since I do all of my own butchering at home, I never end up with venison cube steaks, or fast-fry steaks as they’re often known in Canada. I do hear about them all the time though, as many must get them included in the packages they bring home from the processors after dropping off their deer.

I figured I’d make my own cube steaks the old fashioned way by taking out some aggression on thinly cut top round steaks with the spiked side of a meat mallet. Always feels good!

Since the mallet bashing works to tenderize the meat, I thought that it would be fun to turn them into a venison cube steak sandwich. The thin, tenderized steaks can be bitten right through without pulling the entire piece of meat out of the sandwich – very important when building a good sandwich.

Since steak always goes so well with chimichurri, I thought that would be a great way to sauce the sandwich. I happened to have a poblano pepper in the fridge, so I decided to add it, tweaking the traditionally Argentinian sauce to something a little more Mexican. Maybe I hadn’t cleared out all of my frustrations yet, since I opted to make the sauce in my mortar and pestle, once again bashing everything into submission. You can also use a food processor, or mince everything finely and mix together in a bowl.

I must say, it turned out great. I hope you’ll give this one a try!

Serves: 2
Time to make: 25 minutes
Also make with: elk, moose, antelope, goose breast

Looking for more venison sandwich ideas? Check out Gunner Emberg’s Wild Game Chopped Cheese Sandwich recipe!

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Venison Cube Steak Sandwich with Poblano-Lime Chimichurri

Recipe by Adam Berkelmans

3.8 from 5 votes

Course: Venison, Wild Recipes

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sauce

• 1 poblano pepper

• 1 cup chopped parsley

• 1/2 cup chopped cilantro

• 2 cloves garlic, minced

• 1 tsp kosher salt

• 3 tbsp neutral oil

• Juice of 1 lime (more if limes aren’t juicy)

• For the Sandwich

• 4 cube steaks or thin round steaks pounded with a meat mallet

• Kosher salt

• Black pepper

• 1 tbsp oil or lard

• Mayonnaise

• 1 large tomato, sliced

• Lettuce

• 4 slices sourdough bread, toasted

Preparation

• Either grill or broil the poblano pepper until the skin is black and blistered. Let cool. Remove stem, seeds, skin, and chop finely. Add to bowl along with rest of sauce ingredients and mix well. Alternatively, you can use a mortar and pestle to pound everything into a paste.
• Season steaks generously with salt and pepper. Heat oil or lard in a skillet over high heat. Add the steaks (or do one at a time) and fry for 1 minute per side.
• Slather toast with mayo, then stack with steaks, lettuce, tomato, and chimichurri sauce.

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