Chimichurri Chislic

Fried meat chunks with tangy sauce, what's not to love? A South Dakota specialty meets a South American technique at Parker's Bistro, in Sioux Falls.
Chislic with Fries / Photo courtesy Parker's Bistro

Courtesy Parker’s Bistro, Sioux Falls, SD.

Chislic is beloved throughout southeastern South Dakota. And what’s not to love about fried meat chunks with a tangy sauce? While purists may insist on mutton with minimal seasoning, this dish can be also made with beef, venison or bison, and prepared with a variety of marinades and seasonings.

Parker’s Bistro, a downtown restaurant that matches globally inspired comfort food with one of the best wine lists in the city, serves its beef chislic with a chimichurri sauce. It’s a clever riff on the garlic salt and vinegary hot sauce typically served with chislic at local bars.

How Sioux Falls is Redefining Dining on the Great Plains
Ingredients
  • 1 cup cilantro
  • ¼ cup parsley
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 shallot, chopped 
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Peanut, canola or sunflower oil, for deep-frying
  • 1 pound beef tenderloin tips, cut into ½-inch cubes
Directions

To make chimichurri, place all ingredients in food processor. Pulse until nearly smooth. Season with salt and pepper. Set aside.

Fill a small, heavy pot with 2 inches oil. Warm over medium high-heat until oil reaches 375°F. Deep-fry beef until crisp on the outside but still pink inside, about 30 seconds. Drain on paper towels. Transfer to bowl. Toss with 2 tablespoons chimichurri.

Serve with saltines or French fries, and additional sauce. Serves 4 as appetizer.

Pair It

2014 Trimbach Pinot Gris Réserve Personnelle

Though chislic is usually paired with beer (Parker’s Bistro serves it with Chimay Grande Réserve), its owner, Stacy Newcomb, says this opulent white “has a sweetness that works well with the tanginess of the chimichurri.”

Published on July 12, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy