Prepare your vegetables by chopping cherry tomatoes in half, dicing the avocado, and rinsing the black beans and corn under cold water.

Season the Ribeye steak generously with salt and pepper. Preheat your grill to medium-high heat, around 400°F. Grill the steak for about 4-5 minutes per side until medium-rare, then let it rest for at least 5 minutes.

In a blender, combine the ripe avocado, fresh cilantro, lime juice, olive oil, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.

In a large mixing bowl, layer the black beans, corn, halved cherry tomatoes, diced avocado, and sliced piquillo peppers. Slice the rested Ribeye steak against the grain and place it on top of the salad.

Drizzle the cilantro avocado dressing over the salad and toss gently to combine. Serve immediately while the steak is warm.