Steaks with Cucumber Sauce Recipe

5 1 4
Steaks with Cucumber Sauce Recipe
Steaks with Cucumber Sauce Recipe photo by Taste of Home
Publisher Photo

Steaks with Cucumber Sauce Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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 thermometer should read 145°; medium, 160°; well-done, 170°). Serve with cucumber sauce. Yield: 4 servings.
Originally published as Steaks with Cucumber Sauce in Taste of Home October/November 2004, p30

  • 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
  1. 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.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Serve with cucumber sauce. Yield: 4 servings.
Originally published as Steaks with Cucumber Sauce in Taste of Home October/November 2004, p30

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Reviews forSteaks with Cucumber Sauce

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MY REVIEW
kaismia User ID: 5467893 64209
Reviewed Jan. 4, 2011

"Sauce had a great taste was expecting something different. But would definetly make it again. My kids loved just eating the cucumbers out of it. The whole family really enjoyed it."

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