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Beef Teriyaki with cucumber pickles


  • Place the marinade and ginger in a large bowl. Add the steaks, toss until well coated and set aside for 30-40 mins, turning now and again.
  • Top and tail the cucumbers, slice lengthways and then cut into slices.
  • At the same time, heat the oil in a heavy-bottomed pot and cook the mustard seeds until they begin to crackle, continually stirring. Then add the turmeric, salt and sambel. Mix well to toast the spices and add the vinegar and sugar. Stir and bring to the boil, continually stirring, before adding the cucumber. Bring back to the boil and mix well. Transfer to a bowl and set aside to cool.
  • When ready, lightly spray a ridged grill (or BBQ) with oil and cook the steaks to the desired degree. Set aside to rest.
  • While the steaks are cooking, bring the marinade to the boil in and reduce to a sauce consistency.
  • To serve, place the steaks on individual plates, drizzle a little sauce on top and spoon the pickles down the centre.


  • 1 cup Teriyaki marinade
  • 1 tspn freshly grated ginger
  • 4 x 180 gm porterhouse steaks, trimmed of all fat & sinew
  • 2 continental (telegraph) cucumbers
  • 1 tbsp vegetable oil
  • 1 heaped tspn mustard seeds
  • 1 tspn turmeric
  • 2 tspn salt
  • 2 tspn sambel oelek (or any chilli paste), optional
  • 170 ml red wine vinegar
  • 140 gm sugar
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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