Butterfly Steaks

Rinse and trim brussel sprouts and cook for 12-15 minutes in boiling salted water. Peel and dice onion. Rinse and slice  kumquats. Heat 2 tablespoons of oil in a pan and saute onion and kumquats for 2-3 minutes. Sprinkle with sugar and caramelize briefly. Add brussels sprouts and toss well, season with salt, pepper and nutmeg.

Season butterfly steaks with salt and pepper. Place 2-3 sage leaves on each steak and fold, thread on wooden skewers. Heat remaining oil in a nonstick skillet and cook steaks for about 3-4 minutes per side. Add remaining sage leaves to the pan and cook briefly. Arrange steaks and brussel sprouts on plates and serve.