Bison Steaks with Cranberry Chimichurri #SundaySupper

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.

Bison Steak 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 Steak with Cranberry Chimichurri

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.

Bison Steak with Cranberry Chimichurri

And I think I cooked these particularly well–Nicely seared on the outside, still pink on the inside.

Bison Steak with Cranberry Chimichurri

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

Bison Steaks with Cranberry Chimichurri #SundaySupper
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 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


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.


*Cooking time does not include resting time.

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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:






Side Dishes:


Main Dish:


Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

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