Beef and Cucumber Bites

A small bite full of "smokin' hot" flavor!

Ingredients

• 2 beef ribeye steaks, boneless
• 2 cucumbers, sliced into 1⁄8 inch thick rounds (about 24 rounds)
• ½ cup cream cheese chives & onion, softened
• ½ cup Abby J’s Smokin' Hot Sauce
• 1 cup arugula
• 1 green jalapeño, sliced thin
• 1 red sweet pepper, sliced thin

Directions

1. Remove the ribeye steaks from the refrigerator, and season both sides with salt and pepper. Sear the steak on each side, until the internal temperature is 145°F (medium-rare). Remove the steak from heat, and transfer to a cutting board. Place an aluminum foil tent over the steak and let it rest for 5 minutes.
2. Cut the cucumbers into 1⁄8 inch rounds. Place the cucumbers on your serving platter and top each slice with 1 tsp. of the cream cheese mixture and 2 sprigs of arugula.
3. Slice the steak into thin (¼ inch) slices and place on top of the arugula. Add ½ teaspoon of Abby J’s Smokin’ Hot Sauce on each piece of meat. Lastly, garnish with a slice of green and red pepper.