Chimichurri Chislic
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.
- 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
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.
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.”
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