Total Recipe Time: 25 to 30 minutes

Makes 6 Servings



1 pound cube steak, sliced into 1-inch wide strips

12 bamboo skewers

1 egg

1 cup buttermilk

1 tsp hot sauce

¾ cup all-purpose flour

½ cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne pepper

1 tsp pepper

4 cups canola oil

  1. SAUCE:

    1 cup sour cream

    1 tsp horseradish

    1 Tbsp. Worcestershire sauce

    2 Tbsp. buttermilk

    1 tsp hot sauce

    2 Tbsp. freshly chopped parsley


    1. Thread sliced cube steak strips onto skewers.
    2. In a long dish, whisk together the egg, buttermilk, and hot sauce. In another long dish, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt and pepper.
    3. Heat the canola oil in a medium pot over medium-high heat to 350°F.
    4. Dredge the beef skewers in the flour mixture and shake off excess. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture coating completely.
    5. Fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain.
    6. Whisk sauce ingredients together until smooth. Serve alongside steak on a stick and enjoy! 

Recipe inspired by Brian Boitana









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