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Cilantro Lime Steak Bowls

Yield: 2 servings
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Ingredients

For the steak:

  • 8 oz. filet
  • 1 tablespoon olive oil
  • Juice from 1 lime
  • 1/2 cup cilantro
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the dressing:

  • 1/2 cup plain, fat-free Greek yogurt
  • 1/4 cup cilantro
  • Juice from 1/2 lime
  • 1 teaspoon ranch seasoning
  • 1 tablespoon water

For the bowls:

  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • 1 cup grape tomatoes, cut in half
  • 2 lime wedges

Instructions

  • Add the olive oil, lime juice, 1/2 cup cilantro, lime juice, minced garlic, salt, and pepper to a large zip up bag. Add the steak to the bag and seal it closed. Refrigerate the steak for 30 minutes to 2 hours. (Make sure the steak is at room temperature before cooking it. )
  • To make the dressing, add the Greek yogurt, cilantro, lime juice, ranch seasoning, and water to a food processor. Press "grind" until the dressing is liquified.
  • Cook the steak over medium heat (on a grill or pan) 4-6 minutes on each side.
  • Assemble the bowls: Add 1/2 cup each of rice, grape tomatoes, corn, and black beans to each bowl. Top each bowl with the cooked steak, then add half of the dressing to each bowl.