Contemporary Peppered Chopped Steak


When I saw this recipe in my Biggest Loser cookbook, I knew I had to make it. I actually changed it up from the original recipe to make it even more healthy.

With watching what we eat, we rarely eat red meat, but tonight was definitely a red meat night. I'm not regretting cooking and eating this though because it was absolutely AMAZING!!! I want to try making it again, but with ground turkey instead of beef and maybe add a little Worchestershire sauce to the meat.

If you want the biggest loser recipe, you just use grape juice instead of water and omit the agave.


    1 lb 93% Lean Ground Beef
    3/4 cup cooked brown rice
    6 tablespoons minced fresh parsley
    1 tbs. onion powder
    4 tsp Black Ground Pepper
    2 cups thinly sliced sweet onion rings
    1 cup water
    1/4 cup balsamic vinegar
    1 tbs. agave nectar


In a large bowl, mix the beef, rice, and  5 tablespoons of the parsley until well combined. Divide the mixture into 4 equal portions and form into 1" think 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 olive oil spray. Add the patties and cook for 2 to 4 minutes 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 onions and cook, stirring, for about 5 minutes, or until tender. Add the water, agave, and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of 4 serving plates and top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.




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