Contemporary Peppered Chopped Steak

Contemporary Peppered Chopped Steak

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb lean ground beef

  • ¾

    c cooked brown rice

  • 6

    T fresh minced parsley

  • ½

    t salt

  • 4

    t black pepper

  • Olive oil spray

  • 2

    c thinly sliced sweet onion rings

  • 1⅓

    c 100% grape juice

  • ¼

    c balsamic vinegar


In a large bowl, mix the beef, rice, 5 T of the parsley, and salt until well combined. Divide the mixture into 4 equal portions and form into 1” thik patties. Speason evenly with the pepper, pressing it into the patties on al sides. Place a large skillet over high heat. when hot, lightly mist with the olive oil spray. Add the patties and cook for 2-4 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, 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 to high heat. boil for 9-11 minutes or until liquid has reduced to about ½ cup. Place the steaks on each of 4 serving plates and top with onions and sauce. Sprinkle with remaining 1 T parsley. 4 servings 271 calories per serving.


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