Sunday, August 9, 2009

Contemporary Peppered Chopped Steak

Contemporary Peppered Chopped Steak
The Biggest Loser Family
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

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!

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