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Steak Avocado Corn Bowl

A hearty and flavorful steak bowl packed with juicy steak, creamy avocado, and sweet charred corn—perfect for quick weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Ribeye or Sirloin steaks Choose based on preference.
  • 1 cup Corn, charred Use fresh or grilled corn.
  • 2 Avocados, diced
  • 2 cups Rice or mixed greens Use as base for the bowl.
  • 1 lime Juice of lime For flavoring the avocado.
  • 1 pinch Salt For seasoning.
  • 1 pinch Pepper For seasoning.
  • 1 tsp Garlic powder Optional for seasoning.
  • 1 cup Cilantro, chopped For garnish.

Method
 

Preparation
  1. Remove steak from fridge 30 minutes before cooking to bring it to room temperature.
  2. Pat the steak dry with paper towels, season generously with salt, pepper, and garlic powder.
  3. Heat a skillet over high heat until very hot.
  4. Sear the steak for about 3-4 minutes per side for medium-rare, then let it rest for 5 minutes.
  5. While the steak is resting, char the corn in the same pan or use leftover grilled corn.
  6. In a bowl, mix diced avocado with lime juice, salt, and cilantro.
Assembly
  1. In a bowl, start with a base of rice or greens.
  2. Top with sliced steak, charred corn, and avocado mixture.
  3. Add any additional toppings like salsa or hot sauce.

Notes

Leftover steak bowls can be tricky; store steak and toppings separately for best freshness. Reheat steak and rice gently. Feel free to swap ingredients for variety, like grilled pineapple or different proteins.