Ingredients
- 4 oz lean ground beef
- 3 tbp cooked brown rice
- 5 tsp minced fresh parsley, divided
- 1/8 tsp salt
- 1 tsp freshly ground black pepper
- olive oil spray
- 1/2 cup thin sweet onion rings
- 1/3 cup 100% grape juice
- 1 tbsp balsamic vinegar
Preparation
Step 1
In a medium bowl, mix beef, rice, 4 teaspoons parsley and salt until well combined. Form into a 1" thick oval patty. Season with pepper, pressing it into the patty on all sides.
Place a small nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and add the patty. Cook for 2-4 minutes per side, or until the outside browns and the inside is very slightly less done than desired. Place the steak on a plate and cover to keep warm.
Reduce the heat to medium and respray the pan. Add onions and cook for about 5 minutes, or until tender. Add grape juice and vinegar and return the heat to high. Boil for 4-5 minutes, or until only about 1/4 cup of the liquid remains.
Spoon the onions and sauce over the steak. Sprinkle with remaining parsley. Serve immediately.