Contemporary Chopped Steak

Lynnda Cloutier

By
@eatygourmet

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

1

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

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

Directions Step-By-Step

1
In 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.
2
Put 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.
3
Reduce 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