Local Flavors: Sioux Falls, South Dakota
Image Caption: Photo Credit: Travel South Dakota
Whether you’re cruising through on a road trip or it’s your main destination, Sioux Falls, South Dakota, offers a wealth of activities both indoors and out. The state’s largest city sits along the Big Sioux River, and visitors flock to 128-acre Falls Park, just north of downtown, to walk, jog, bike, or inline skate along the Big Sioux as it flows through the city or to enjoy an outdoor lunch at Falls Overlook Café.
Art fans enjoy the Sioux Falls’ SculptureWalk, which contains a changing collection of more than 50 sculptures by international artists. In addition, the Washington Pavilion’s Visual Arts Center offers eight art galleries and the Raven Children’s Studio, where children explore art through hands-on activities. Also, explore interactive science and physics exhibits in another component of Washington Pavilion, the Kirby Science Discovery Center. For a touch of history, head to the Pettigrew Home & Museum, the former home of South Dakota’s first senator.
In contrast to the city, Palisades State Park, about 20 miles northeast of Sioux Falls, features 50-foot vertical cliffs, scenic overlooks, and rushing water. It’s no wonder this little gem of a park draws campers, photographers, rock climbers, and hikers.
Photo Credit: Getty
On the Menu
Chislic
Little known outside southeastern South Dakota, chislic arrived with the German-Russian immigrants in the 1800s. Freeman, South Dakota, considers itself the mecca of chislic. These tasty cubes of meat make a super-simple nosh and are easily cooked over a campfire.
You’ll Need
- 1 lb top sirloin (lamb or venison are great, too)
- 2 tbsp Worcestershire sauce
- 3 tbsp canola oil for frying
- ¹⁄₂ tsp garlic powder
- ¹⁄₂ tsp crushed black pepper
- ¹⁄₂ tsp seasoned salt
- Saltine crackers for serving
- Purchased horseradish sauce for dipping
Make It
- Cut steak into bite-sized pieces or cubes. Place in a bowl and add Worcestershire sauce, garlic powder, and seasoned salt. Mix in meat to coat thoroughly. Marinate for at least two hours.
- Pour oil into a large, heavy-bottomed frying pan and heat to high. If a piece of meat sizzles immediately, it’s the right temperature. Cook half the meat at a time, turning to brown on all sides, for two to three minutes, until medium-rare.
- Remove beef from the oil with a slotted spoon and place on a paper-towel-lined plate to absorb excess oil. Beware of splattering oil. Continue with the second batch of meat.
- Dust with pepper and serve with horseradish sauce and saltine crackers on the side.
Photo Credit: Thor Motor Coach
2024 Thor Gemini
Surrounded by scenic meadows and streams, the Sioux Falls area is wonderful for nature-loving RVers, and pulling up to your campsite in a Thor Gemini will cap off your perfect day. Built on the Ford Transit chassis, the all-wheel-drive Class C Gemini is equipped with Hill Start Assist and AdvanceTrac that features Roll Stability Control for tackling a variety of terrain.
For 2024, the updated interior includes high-gloss Euro-style cabinetry with hidden hinges and new countertops, plush carpet, and a high-end shower surround. Three spacious floorplans with 6-foot, 8-inch ceiling heights are available for sleeping two or three. The Gemini has a two-burner cooktop, convection microwave, and 6.2-cubic-foot 12-volt fridge. MSRP: $161,850
Why We Like It: 24KB floorplan has twin beds with king conversion | Electric stabilizing system | Shower Miser hot-water recycling system
Photo Credit: Janare and Vietti
Fine Pairings
These two Italian wines make a fine match with our sirloin chislic or other steak dishes.
White wine fans will enjoy Janare del Sannio Greco Di Tufo La Guardiense 2021. With flavor complex enough to hold up to red meat, this Campania region wine has citrus notes and a crisp minerality. $16
The ruby red Vietti Barbera d’Alba Trevigne 2020 comes from the Piedmont region of northwest Italy. Barbera wines are known for their “food friendliness.” This one has a complex, full-bodied combination of acidity, sweet tannins, and a lingering cherry finish. $30
