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.

Yield: 3-4

Bison Steaks with Cranberry Chimichurri #SundaySupper

Name: Bison Steaks with Cranberry Chimichurri #SundaySupper
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: American
Ingredients: 1 C flat-leaf parsley; 1 C cilantro; 1/4 C frozen cranberries; 3 cloves of garlic, smashed; 1 shallot; 1/2 extra-virgin olive oil; 2 Tbsp. balsamic vinegar; the juice of 1 lime; 1 tsp. salt; 1/4 tsp. pepper; 3-4 Bison filets; 1 tsp. salt; 1 tsp. ground black pepper; 2 Tbsp. olive oil

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

3-4 Bison filets
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. olive oil

For the Chimichurri:

1 C flat-leaf parsley
1 C cilantro
1/4 C frozen cranberries
3 cloves of garlic, smashed
1 shallot
1/2 extra-virgin olive oil
2 Tbsp. balsamic vinegar
the juice of 1 lime
1 tsp. salt
1/4 tsp. pepper

Instructions

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.

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.

Notes

*Cooking time does not include resting time.

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:

Appetizers:

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

Beverages:

Brandy Old Fashioned by Curious Cuisiniere
Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

Breakfast Empanada Casserole by Simply Healthy Family

Salads:

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

Sauces:

Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

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

Soups:

Mohawk Corn Soup by kimchi MOM
Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

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

Desserts:

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

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

49 Replies to “Bison Steaks with Cranberry Chimichurri #SundaySupper”

Ingredients

For the Chimichurri:

Instructions

Notes

Did you make this recipe?

49 Replies to “Bison Steaks with Cranberry Chimichurri #SundaySupper”

Leave a Reply to Christie Cancel reply