CUCUMBER CANAPES

Easy to prep in advance and great for feeding a crowd. I love serving a hot kiddush on Yom Tov, and it’s great to have this ready to go so everyone has something to eat while I’m pulling trays out of the oven!

1. Combine the marinade ingredients and spread over the meat. Allow to marinate for at least 2 hours.
2. Preheat a large frying pan and add the oil. Add the meat to the pan in batches, cooking for 1 minute per side, then remove to a platter to rest. If you’re not serving it immediately, refrigerate it until you’re ready to use.
3. Meanwhile, combine the ingredients for the parsley salad. After steaks have rested, cut them into about 6 pieces each to fit the cucumber slices (not into strips). Arrange the steak pieces on top of the cucumber slices, then top with parsley salad.

Serves 10

• 1 lb (450 g) sandwich steak
  (rib-eye cut is very tender)
  2 Tbsp oil
  2 hothouse cucumbers,
  sliced on an angle

MARINADE

• ¼ cup duck sauce
  1 Tbsp soy sauce
  1 Tbsp balsamic vinegar
  2 tsp Dijon mustard
  ½ tsp black pepper

PARSLEY SALAD

• 1 bunch parsley, chopped
  1 shallot, chopped inely
  juice of ½ lemon
  1 Tbsp olive oil
  pinch salt

(Originally featured in FamilyTable, Issue 644)