Chislic is one of the only foods that is exclusive to my home state of South Dakota. Â However, you will find it in just about every restaurant in South Dakota. Â I hope that this recipe finds those of you that are out of state and that you can enjoy this delicious dish.
Chislic is simply deep fried steak. Â I was taught to make it by cubing up the steak and seasoning it with Monterey steak seasoning. Â You then allow the seasoned meat to sit overnight in your refrigerator. Â If you don’t have that kind of time, you can let the meat sit for a couple hours. Â I’m sure it would work ok if you just cooked it right away, but you really want the seasoning to seep into the meat.
I have seen a variety of steak and cuts around the area. Â Sometimes the steak is thick chunks with a little pink in the middle. Â Other times it is small chunks that are well done.
The local pubs serve this with what they call “frickle sauce”. Â Frickles are deep fried pickles. Â Frickle Sauce is a combination or ranch, parmesan cheese and chipotle seasoning. Â Â In this recipe, I used some of my BBQ rub in the sauce because I was out of chipotle seasoning. It was fantastic and will probably experiment with it more.
While traditionally you deep fry the steak, I have also had very good luck air frying it in my Ninja Air Fryer.
Chislic
Equipment
- Cast Iron Dutch Oven
Ingredients
Chislic
- 1 pounds sirloin steak cubed
- 2 tablespoons beef bbq rub
- 1 canola oil for frying
Frickle Sauce
- 1/2 cups ranch dressing
- 1/4 cups parmesan cheese
- 2 tablespoons chipotle seasoning
Instructions
Chislic
- Cube Steak
- Season with beef barbecue rub and pepper
- All to sit between 2 and 24 hours in the refrigerator
- Heat canola oil to 350 degrees in your cast iron dutch oven
- Deep fry chislic for 5 minutes or desired doneness
Frickle Sauce
- Combine ranch and parmesan cheese
- Mix in chipotle seasoning
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