Wednesday, March 04, 2009

More from the Biggest Loser



Contemporary Peppered Chopped Steak
Biggest Loser Family Cookbook Copyright 2008

1 pound 96% lean ground beef
1/4 c cooked brown rice
6 tbsp minced fresh parsley
1/2 tsp salt
4 tsp ground black pepper
Olive oil spray
2 c thinly sliced sweet onion rings
1 1/3 c 100% grape juice (or one 10 oz bottle)
1/4 c balsamic vinegar

In a large bowl, mix the beef, rice, 5 tbsp of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1"-thick 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 the 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 grape juice 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 places and top with the onions and sauce. Sprinkle with the remaining 1 tbsp parsley and serve.

Serves 4.

Per SERVING: Calories: 271, Protein: 24g, Total fat: 5g, Saturated fat: 2g, Carbs: 32g, Cholestorol: 60mg, Sodium: 372mg, Fiber: 3g
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I was intrigued by the idea of using grape juice in this recipe. I'm not sure I would make it again since it didn't go over that big with the guys. My husband ate it on a bun. We had our usual exchange:

Husband - "Can I put this on a bun?"

Me - "Well, you can put just about anything on a bun. Doesn't mean it will taste good."

And on a bun it went.

My son wasn't too crazy about it due to the parsley, I believe. I really liked the meat portion of the recipe but I wasn't sure how I felt about the onions and the sauce which were quite fruity. It sort of reminded me of sweet pickled onions. I mean, I liked them but there was something distracting about them. I was trying to figure out which taste was more predominant - the grape juice or the balsamic vinegar. They were good mixed with my mashed potatoes!

Question of the Day: Do you cook with wine very often?

5 comments:

HotHeaded said...

I have never cooked with wine. My hubby and I don't like wine so the left over would just get poured out. I usually use juice or water in its place. Sometimes broth. Depends what the recipe is.

Mrs. L said...

We cook with wine all the time. And we drink some too :)

This recipe does sound interesting but I too, would think it would be on the sweet side with those onions and vinegar.

Anonymous said...

No, I never do. I always sub with something else. I have nothing against it, it's just that we dont' drink and I never think to buy any for cooking.

Jan

Betsy said...

I buy Trader Joes wine just for cooking. I like the flavor it adds.

helen said...

Made this for my family while I was pregnant and had gestational diabetes. It was hearty, flavorful, and most important with in my carb count intake. I used cilantro instead of parsley and it turned out great.