Lunch / Dinner
Steak Taco Bowls with Cilantro-Lime Dressing
With all the flavors of a steak burrito built into this bowl, this is sure to be a satisfying lunch or dinner. Veggie-packed and full of fresh flavors from the cilantro-lime dressing, you can have a taste of summer any time of year.
Test Kitchen Tip
To tame down the heat, feel free to seed the jalapeño before chopping it.
Preheat grill to medium-high. Brush grill grate with oil.
Purée cilantro, yogurt, oil, 2 Tbsp. lime juice, chopped jalapeño, garlic, and honey in a mini food processor or blender for the dressing; season with salt and pepper.
Grill steak, covered, until a thermometer inserted into the thickest part registers 130–135° for medium-rare, 5 minutes per side. Grill onion until crisp-tender, about 5 minutes, turning once. Transfer steak and onion to a plate, tent with foil, and let rest 5 minutes. Slice steak and onion into strips.
Simmer beans, cumin, and ¼ tsp. chile powder until warmed through, about 3 minutes; stir in remaining 1 Tbsp. lime juice.
Divide romaine between two bowls; top with steak, onion, beans, avocado, tomato, radishes, and sliced jalapeños; drizzle with dressing.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 9g 45%
Cholesterol 76mg 25%
Sodium 582mg 24%
Carbs 42g 14%
*Percent Daily Values are based on a 2,000 calorie diet.