Butterfly Steaks
with Brussel sprouts
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 343 kcal | (16 %) | ||
| Protein | 35.5 g | (36 %) | ||
| Fat | 17.1 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Brussels sprouts
- salt
- 1 onion
- 50 grams Kumquat
- 4 Tbsps vegetable oil
- 2 tsps sugar
- peppers
- 1 pinch grated Nutmeg
- 4 Butterfly steaks (each about 125 grams)
- 12 Sage
- Wooden skewer
Preparation steps
1.
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.
2.
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.
3.
If desired, serve with mashed potatoes.
