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.