Contemporary Peppered Chopped Steak

Contemporary Peppered Chopped Steak
The Biggest Loser Family

Ingredient

1 Pound 96% lean ground beef

3/4 Cup cooked brown rice

6 Tablespoon minced fresh parsley

1/2 Teaspoon Salt

4 Teaspoon ground black pepper

Olive Oil Spray

2 Cup thinly sliced sweet onion rings

1 1/3 Cup 100% grape juice (or one 10-ounce bottle)

1/4 Cup Balsamic Vinegar

Instructions:

In a large bowl, mix the beef, rice, 5 tablespoons of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1"-thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.

Place a large nonstick skillet over high heat. When hot, lightly mist with the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and the insides are very slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.

Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of the 4 serving plates on top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.

Serves: 4

Serving Size: 1 Patties

Yields: 4 Patties

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Calories: 271

Cholesterol: 60 mg

Fat: 5g

Saturated Fat: 2 g

Protein: 24 g

Carbohydrates: 32 g

Sodium: 372 mg

Note: I would recommend you use ground hamburger meat that has not been frozen. I found my meat was to moist and did not want to stay in the pattie form. Otherwise this was a wonderful meal!