www.monthlymealplanner.com
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| from the taste of home website
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| Ingredients: | |||||
| 4 8-10 ounces each | boneless beff NY strip steaks | ||||
| 3/4 cup | teriyaki sauce | ||||
| 1/2 cup | chopped, seeded, peeled cucumber | ||||
| 1/2 cup | sour cream | ||||
| 1/2 cup | mayo | ||||
| 1 Tbsp | chives | ||||
| 1 tsp | dill weed | ||||
| 1/4 tsp | salt | ||||
| Directions: | |||||
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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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with cucumber sauce. Yield: 4 servings. |
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