Contmeporary Peppered Chopped Steak

By dette

I've been eating a version of this chopped steak practically my entire life. Real beef is used, but thanks to the lean cut, it's still significantly lightened up. I sue grape juice instead of the Burgundy wine my mom often added-i love the extra sweetness that constrasts with the fresh ground black pepper coating the outside and makes it, undoubtly, great for the whole family.

Ingredients

• 1 pound 96% lean ground be3ef
• 3/4 c. cooked brown rice
• 6 tbsp minced fresh parsley
• 1/2 tsp salt
• 4 tsp ground black pepper
• Olive oil spray
• 2 c. thinly sliced sweet onion rings
• 1 1/3 c 100% grape juice (or one 10-oz bottle)
• 1/4 c. balsamic vinegar

Details

Servings 4

Preparation

Step 1

In a large bowl, mix the beef, rice, 5 tbsp 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 2-4 minuts 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 onoins and cook, stirring, for aobut 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high Boi for 9-11 minutes, or until the liquid is reduced to about 1/2 c. Place the steaks on each of 4 serving plates and top with the onions and sauce. Sprinkle with the remaining 1 tbsp parsley and serve.