Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri

Venison Cube Steak Sandwiches

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.

Steak always goes so well with chimichurri, so 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.

chimichurri sauce

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

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield2 sandwiches


For the Sauce

  • 1 poblano pepper
  • 1 cup chopped parsley
  • 1/2 cup chopped cilantro 
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 3 tablespoons neutral oil
  • Juice of 1 lime (more if limes aren’t juicy)

For the Sandwiches

  • 4 cube steaks (or thin bottom or top round steaks) pounded 1/2″ thin with meat mallet
  • Kosher salt
  • Black pepper
  • 1 tablespoon oil or lard
  • Mayonnaise
  • 1 large tomato, sliced
  • Lettuce
  • 4 pieces sliced sourdough bread, toasted



Either grill or broil the poblano until the skin is black and blistered. Let cool. Remove stem, seeds, skin, chop finely. Add to bowl along with rest of sauce ingredients and mix well or add to mortar and pestle and bash into a loose paste. 


Season steaks generously with salt and pepper.

Heat oil or lard in a skillet over high heat, Add the steaks and fry for 1 minute per side. 


Slather toast with mayo, then stack with steaks, lettuce, tomato, and chimichurri sauce. 

Venison Cube Steak Sandwiches

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