Peppered Chopped Steak

Peppered Chopped Steak

Metric Ingredient Imperial 455 g lean ground beef 1 lb 175 ml cooked brown rice 3/4 cup 75 ml fresh parsley, minced 6 tbsp 2 ml salt 1/2 tsp 20 ml black pepper 4 tsp 500 ml onion, thinly sliced 2 cup 325 ml grape juice 1 1/3 cup 50 ml balsamic vinegar 1/4 cup

In a large bowl; mix beef, rice, 5 tablespoons (60 ml) parsley and salt until well combined.  Divide mixture into 4 patties.  Season evenly with pepper, pressing into patties. Heat a large skillet over high heat.  When hot, lightly mist with oil spray.  Add patties and cook for 2 to 4 minutes per side or until outside is brown and inside is slightly less done than desired.  Transfer to platter and keep warm. Add onions to skillet, reducing heat to medium.  Cook, stirring, for 5 minutes or until tender.  Add grape juice and vinegar.  Return the heat to high.  Boil for 9 to 11 minutes or until liquid is reduced to about 1/2 cup (125 ml).  Place steaks on serving plates and top with onions and sauce.  Sprinkle with remaining parsley.  Servings: 4

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