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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.

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.”