Entree: United States – Great Plains United States (South Dakota) – South Dakota Chislic

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) beef top sirloin, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tsp (8 g) garlic salt, plus extra for finishing
- 1/2 tsp (1.5 g) freshly ground black pepper
- 6 cups (1.4 L) vegetable oil or peanut oil for deep-frying
- 1 lemon, cut into wedges (optional, for serving)
- Toothpicks, for serving

Smashed Baby Potatoes (starch)
- 1.5 lb (700 g) baby (new) potatoes
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, melted
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (3 g) chopped fresh parsley (optional, for garnish)

Quick Cucumber–Tomato Salad (vegetable)
- 2 cups (300 g) English cucumber or slicing cucumber, sliced into half-moons
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (40 g) thinly sliced red onion
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2 g) sugar or honey
- 1/4 tsp (1 g) kosher salt
- 1/8 tsp (0.5 g) black pepper

Instructions

Short Description:
Chunks of red meat (traditional beef or lamb) quickly deep-fried until browned and seasoned with garlic salt, served with toothpicks and simple sides of smashed baby potatoes and a quick cucumber–tomato salad to make a complete Great Plains meal.

Regional Notes:
This South Dakota Chislic follows the regional tradition of 1-inch cubed red meat either deep-fried or grilled and finished with garlic salt; here the deep-fried method is used. Serving with toothpicks and plain garlic-salt seasoning (rather than heavy marinades or complex sauces) keeps it authentic to the Sioux Falls–area tavern and meat-market style.

1. Prepare the potatoes: place baby potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or foil and lightly oil it.
3. Smash the potatoes: place cooked potatoes on the prepared sheet, press each gently with the bottom of a glass or a potato masher to flatten to about 1/2-inch thickness. Brush with olive oil and melted butter, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Roast until crisp at the edges, 18–22 minutes. Sprinkle with chopped parsley and keep warm.
4. Make the cucumber–tomato salad: in a bowl combine sliced cucumber, halved cherry tomatoes, and red onion. Whisk apple cider vinegar, olive oil, sugar (or honey), 1/4 tsp salt, and 1/8 tsp pepper; toss with vegetables and refrigerate until ready to serve (at least 10 minutes to meld flavors).
5. Prep the meat: pat beef cubes very dry with paper towels. In a mixing bowl toss the cubes with 2 tsp garlic salt and 1/2 tsp black pepper so pieces are evenly seasoned.
6. Heat the frying oil: in a heavy Dutch oven or deep fryer, pour oil to a depth of about 2–3 inches and heat to 375 F (190 C). Use a thermometer to maintain temperature.
7. Fry the chislic in batches: add seasoned beef cubes to the hot oil in a single layer without overcrowding. Fry 1-inch cubes about 2–3 minutes per batch for medium-rare to medium, stirring gently so all sides brown evenly (adjust time for desired doneness; lamb may require slightly longer). Remove with a slotted spoon to a paper-towel-lined tray.
8. Finish and season: while still hot, sprinkle fried meat lightly with an additional pinch of garlic salt to taste. Transfer to a warmed platter and insert toothpicks into pieces for serving. Offer lemon wedges if desired.
9. Plate the entree: arrange the chislic on a platter beside the smashed baby potatoes and a bowl or small mound of the cucumber–tomato salad. Provide extra toothpicks and small plates for guests to assemble bites.
10. Serve immediately so the chislic stays hot and crisp; leftovers can be reheated briefly in a hot skillet to regain some exterior crispness.