Biggest Loser Contemporary Peppered Chopped Steak
- Number of Servings: 4
Ingredients
1 lb 93% Lean Ground Beef3/4 cup cooked brown rice6 tablespoons minced fresh parsley1/2 tsp Salt4 tsp Black Ground Pepper2 cups thinly sliced sweet onion rings1 1/3 cups 100% grape juice1/4 cup balsamic vinegar# *Welch's 100% Grape Juice, 10 oz (remove)# balsamic vinegar, 4 tablespoon (remove)# *Brown Rice, long grain, .75 cup
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" think 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 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 4 serving plates and top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user VMHOGAN.
Place a large nonstick skillet over high heat. When hot, lightly mist with 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 4 serving plates and top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user VMHOGAN.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 7.4 g
- Cholesterol: 65.0 mg
- Sodium: 375.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.2 g
- Protein: 25.2 g
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