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Steaks with Cucumber Sauce

 Steaks with Cucumber Sauce
This recipe combines some of my family's favorite flavors. The tender steaks, marinated with teriyaki sauce, are accompanied by a creamy cucumber sauce seasoned with dill and chives. I've used this dish as both an appetizer and an entree. -Erika Aylward Clinton, Michigan
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 4 boneless beef New York strip steaks (8 to 10 ounces each)
  • 3/4 cup teriyaki sauce
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon minced chives
  • 1/2 to 1 teaspoon dill weed
  • 1/4 teaspoon salt


  • Place steaks in a large resealable plastic bag; add teriyaki sauce.
  • Seal bag and turn to coat; refrigerate overnight. In a bowl,
  • combine the cucumber, sour cream, mayonnaise, chives, dill and salt.
  • Cover and refrigerate.
  • Drain and discard marinade. Grill steaks, covered, over medium-hot
  • heat for 4-5 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Serve with cucumber sauce.
  • Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.