Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We received the recipe for these great-tasting appetizers from Susan Wambui Thiong'o in Nairobi, Kenya, in 2004. You can substitute peppery arugula for the watercress, if you prefer.

Recipe by Cooking Light September 2007


Credit: Lee Harrelson

Recipe Summary

16 servings (serving size: 1 open-faced sandwich)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

  • Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with juice.

  • Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Nutrition Facts

136 calories; calories from fat 33%; fat 5g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.3g; protein 12.6g; carbohydrates 10g; fiber 0.6g; cholesterol 25mg; iron 1.7mg; sodium 314mg; calcium 94mg.