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.
- 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
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.