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Halal Fillet Steak Canapes with cucumber and garlic yoghurt sauce

A homemade cucumber yogurt sauce complements tender slices of halal steak in this recipe. Perfect for finger food before the Eid festivities.

What you need:

  • 4 cups greek yogurt
  • 4 x Halalnivore Halal Fillet Steak 7oz
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon plus 1/8 teaspoon white pepper
  • 1 medium cucumber, peeled, seeded and diced
  • 1 tablespoon finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon white vinegar
  • 1 French bread baguette, cut into thin slices
  • 1 cup fresh rockets
  • Sliced tomatoes, optional

How to make it:

  • Rub the halal fillet steak with 1 tablespoon olive oil. 
  • Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. 
  • In a large skillet, cook the halal steak over medium-high heat until browned on all sides. Transfer to a shallow roasting pan.
  • Bake at 180° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 15 minutes and cover.
  • Put the greek yoghurt in a bowl and add the cucumber, onion, garlic and remaining salt and white pepper. 
  • In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture.
  • Thinly slice the fillet steak in small medallions.
  • Spread yogurt mixture over bread slices; top with beef, rockets and tomato slices if desired. 
  • Serve immediately or cover and refrigerate until serving.