I’m rather excited about this week’s Sunday Supper theme–It’s a collection of Regional Dishes! I have to admit, I was a little conflicted about whether I should do something Cincinnati/Ohio-based or South Dakota-based. I ended up going with SoDak, since at first glance, there’s not a lot to work with. Kuchen (the official dessert of the State of South Dakota), hotdish (also known as a casserole, and usually involving cream-of-something-soup and tater tots), the oddball cookie/candy “salads” which are pretty common around this part of the Midwest/Northern Plains. But I wanted to show that there’s more to Midwestern cuisine than crushed-up cookies folded into whipped topping with some chopped fruit and marshmallows. So I decided on Bison Steaks with Cranberry Chimichurri.
I have to credit Jay with this idea…There’s a brand of pemmican bars made right here in South Dakota that he really likes, and he suggested I make a homemade version of them, as they’re made with bison meat and cranberries. Instead, I look at this as sort of a deconstructed version of them.
Bison is very similar to beef, though there’s just enough of a difference I could tell it wasn’t quite beef. The bambino claimed it tasted exactly the same, and inhaled his steak. Bison is much leaner than beef, so you have to be careful not to overcook it.
And I think I cooked these particularly well–Nicely seared on the outside, still pink on the inside.
And SO tender. The meat is from the Windstone Buffalo Company, which grass-finishes the buffalo on a farm in Freeman (slightly southwest of Sioux Falls) . I have to give them a shoutout, as they were MOST helpful in locating these steaks for me! They called around for me and found them at The Meat Lodge in Sioux Falls. That’s also where I picked up the perfect brisket for the sandwiches I recently made.
As for the chimichurri? Jay said it tasted very herby and spring-like, but I don’t think he particularly cared for it. He did like the cranberries and how they gave a pop of tartness to the overall dish. We both agreed I probably used a bit more cilantro than either of us prefer. But overall, I’m pleased with how the dish turned out, and how South Dakotan it is. Remove the steaks from the refrigerator and any packaging. Season both sides with the salt and pepper, and let sit at room temperature for 15-20 minutes. *Cooking time does not include resting time.
For the Chimichurri:
While the steaks sit, combine the parsley, cilantro, cranberries, garlic, shallot, olive oil, balsamic vinegar, lime, salt and pepper in a food processor. Pulse until chopped, but don't puree. Allow the chimichurri to sit while the steaks are prepared.
Heat a cast iron skillet over medium-high heat. Add one Tbsp. of oil, and swirl the pan to coat. Place the steaks in the pan, and cook for 5 minutes per side. Remove from the pan, and allow the steaks to rest for 10 minutes before topping with the chimichurri and serving.
This week’s Regional collection is being hosted by Sue, over at A Palatable Pastime, who just happens to reside in my hometown of Cincinnati (lucky!). Give her a visit, and check out all the other regional dishes the group is sharing:
Remove the steaks from the refrigerator and any packaging. Season both sides with the salt and pepper, and let sit at room temperature for 15-20 minutes.
*Cooking time does not include resting time.
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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