Contemporary Peppered Chopped Steak


This Contemporary Peppered Chopped Steak recipe used a low calorie grape juice instead of burgundy wine which cut a lot of calories but did not cut any corners on taste!  With that said, I do enjoy cooking with wine. I do try to cut calories when it comes to eating healthier, lighter meals.  This was a beautiful beef meal for us as we do not eat much beef, even though we love it.  Ted and I enjoyed this with polenta and veggies on the side it was quick to make and delicious to eat!

Makes 4 Servings



1 lb. 96% lean ground beef

1/4 cup cooked brown rice

6 Tlbs. minced fresh parsley

1/2 tsp salt

4 tsp ground black pepper

Olive oil spray

2 cups thinly sliced sweet onion rings

1 1/3 cup 100% grape juice or 1 10 ounce bottle

1/4 cup balsamic vinegar



In a large bowl mix the beef, rice, parsley and salt until well combined. Divide the mixture into 4 equal parts, form oval patties. season with pepper, press into patties on both sides.

Place a large nonstick skillet over high heat. When hot, lightly mist with the olive oil spray.  Add the patties and cook 2 to 4 minutes per side, or until the outsides brown and the inside is very slightly less done than desired.  Transfer steaks to a platter and keep warm.

Re-spray, 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 balsamic vinegar and return to high heat. Boil for 9 to 11 minutes , or until liquid is reduced to about 1/2 cup. Return the patties to re-heat and simmer a few minutes in the sauce.   Serve promptly.    Enjoy!


271 calories, 24 g protein,32 carbohydrates, 5 g fat, 3 g fiber, 372 g sodium.


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