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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.


2 servings

Total Time

35 minutes

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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.

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