Contemporary Chopped Steak

Lynnda Cloutier


The secret ingredient in this recipe is grape juice, which gives the onions and sauce a distinctively sweet and sour flavor
source unknown

☆☆☆☆☆ 0 votes
15 Min
10 Min
Pan Fry


4 oz. lean ground beef
3 tbsp. cooked brown rice (white rice works in a pinch)
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 grape juice
1 tbsp. balsamic vinegar


1In medium bowl, mix beef, rice, 4 tsp. parsley and salt til well mixed. Form into a 1 inch thick oval patty. Season with pepper, pressing it into the patty on all sides.
2Put a small nonstick skillet over high heat. When hot, lightly mist skillet with spray and add patty. Cook for 2 to 4 minutes per side or til outside browns and inside is very slightly less done than desired. Put steak on plate and cover to keep warm.
3Reduce heat to medium and respray pan. Add onions and cook for about 5 minutes or til tender. Add grape juice and vinegar and return heat to high. Boil for 4 to 5 minutes or til only about 1/4 cup of the liquid remains.
Spoon onions and sauce over steak. Sprinkle with remaining parsley. Serve at once. Serves 1

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American