Go Back

Steak Avocado and Roasted Corn Bowl with Cilantro Cream Sauce

Juicy ribeye steak, creamy avocado, and roasted corn come together in this bold, protein-packed bowl, topped with a zesty cilantro cream sauce. Perfect for a quick yet impressive dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ribeye steak
  • 2 ripe avocados diced
  • 2 cups fresh corn or 1 can, drained
  • 1/2 cup fresh cilantro chopped
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1/2 cup sour cream
  • 2 tablespoons olive oil plus extra for drizzling
  • salt and pepper to taste

Equipment

  • skillet
  • baking sheet
  • Small bowl
  • meat thermometer

Method
 

  1. Season ribeye steak generously with salt, pepper, and garlic powder. Let it sit at room temperature while prepping other ingredients.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Sear steak for 4–5 minutes per side until golden brown and cooked to your preferred doneness. Let rest 5 minutes.
  3. Preheat oven to 400°F (200°C). Spread corn on a baking sheet, drizzle with olive oil, season with salt, and roast for 20 minutes until slightly charred.
  4. In a small bowl, mix sour cream, chopped cilantro, lime juice, and a pinch of salt and pepper until smooth.
  5. Slice rested steak into bite-sized pieces. In serving bowls, layer roasted corn, avocado, and steak. Drizzle generously with cilantro cream sauce.
  6. Serve immediately and enjoy.

Notes

For added flavor, marinate the steak with lime juice and spices before cooking. Swap steak for chicken or shrimp if preferred. Store leftovers up to 3 days in the fridge. Reheat gently to maintain texture.