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

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

melendbm's Review

September 01, 2013
This is one of our go-to appetizers. It is quick and easy to put together and tastes great. You have to make sure that you get very good roast beef.

JenRaj's Review

December 09, 2012

corinnebird's Review

April 07, 2012
My guests loved this!

promogal's Review

February 08, 2011
Tasty. Not sure if I'd make again.