Go Back
Top down shot of Steak and Avocado Bowl with rows of medium-rare steak, charred corn, and sliced avocado.

Steak and Avocado Bowl with Charred Corn and Cilantro Lime Cream

This Steak and Avocado Bowl features perfectly seared medium-rare steak, smoky charred corn, and creamy avocado over fresh greens. Topped with a zesty cilantro lime cream, it's a high-protein, visually stunning meal perfect for healthy dinners.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 1 lb Steak Ribeye or Sirloin (454g)
  • 1 cup Yellow Corn Fresh or frozen (165g)
  • 5 oz Mixed Baby Greens 142g
  • 1 large Avocado Ripe, sliced
  • 4 slices Red Radish Thinly sliced
  • 1 wedge Lime For serving
Cilantro Lime Cream
  • 1/2 cup Sour Cream Or Greek Yogurt (120ml)
  • 1/4 cup Fresh Cilantro Finely chopped
  • 1/2 each Lime Juiced

Equipment

  • 1 Cast-Iron Skillet For the perfect steak crust
  • 1 Small Food Processor For the cilantro lime cream

Method
 

Prepare the Steak
  1. Pat steak dry and season with salt and pepper. Sear in a hot skillet with oil for 3-4 minutes per side until a dark brown crust forms and the center is medium-rare.
  2. Remove steak from pan and let rest for 10 minutes before slicing into thin strips.
Char the Corn
  1. In the same skillet, add corn kernels. Cook undisturbed for 2-3 minutes until distinct dark char marks appear. Toss and cook 1 more minute.
Assemble the Bowl
  1. Place mixed greens in a bowl. Arrange steak strips, charred corn, and avocado slices in neat rows on top.
  2. Whisk cilantro lime cream ingredients and drizzle in a zigzag pattern. Garnish with radish and cilantro.

Notes

Ensure the pan is smoking hot for the best steak crust.
Resting the meat is crucial to prevent the sauce from thinning out with juices.