Grilling is our favorite way to cook in the summer. These simple steaks come together so fast, and have the most incredible cucumber sauce to serve with them. The cool smooth sauce with the warm steak is just heaven! We found this recipe 20 years ago and still enjoy it to this day!
Teriyaki Steaks with Cucumber Sauce
4 boneless ribeye or New York strip steaks
1 cup gluten free teriyaki sauce (we love Wegman's Organic Teriyaki Marinade)
1/2 cup chopped, peeled, seeded cucumber
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced chives
1 teaspoon dill weed
1/2 teaspoon salt
Place steaks in a large resealable plastic bag with the teriyaki sauce. Seal and turn to coat; refrigerate for 4-6 hours or overnight. In a bowl, combine cucumber, sour cream, mayonnaise, chives, dill weed, and salt. Cover and refrigerate until ready to use. When ready to grill, remove steaks from marinade and discard the marinade. Grill steaks, uncovered, over medium high heat for 4-5 minutes per side (depending on thickness of steak) or until meat reaches desired doneness (140°F for rare, 160°F for medium, and 170°F for well done). Serve with cucumber sauce.
Prepare your steaks by placing them in a large zipper bag. Pour the marinade over and refrigerate for 4-6 hours or overnight. We love Wegman's Organic Teriyaki Marinade. Be careful when choosing a teriyaki sauce. Many have wheat in them and are not gluten free.
Gather your ingredients for the cucumber sauce. You will need a cucumber, sour cream, mayonnaise, chives, dill weed, and salt.
In a bowl, stir together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon minced chives, 1 teaspoon dill weed, and 1/2 teaspoon salt.
Prepare your cucumber by slicing in half, removing the seeds with a spoon, peeling, then chopping. Add the cucumber to the sauce and stir to incorporate.
Cover with plastic wrap and refrigerate until ready to use.
After your steaks have marinated, grill them over medium high heat until they reach desired doneness. My husband is our pro griller and we love our steaks to be cooked medium.
Wrap the steaks in foil to rest for 5 minutes, then serve with the cucumber sauce.
This sauce is so amazing. It would be good as a vegetable dip, on bread or pitas, or on top of a your favorite Mediterranean bowl. My favorite it these steaks though! So good!
This summer meal is sure to be a hit with your family! Very little effort, but a huge payoff in flavor and flair!
Recipe Source: Recipe adapted from a recipe in Taste of Home