Easy Skirt Steak Rice Bowls with Fresh Chimichurri (35 Minutes)

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1 small shallot, finely minced
• 2 cloves garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 cup packed fresh parsley, finely chopped
• 1/2 cup packed fresh cilantro, finely chopped
• 1 teaspoon dried oregano
• 1/2 cup (120 ml) extra virgin olive oil
• 1 1/2 lb (680 g) skirt steak, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil or canola oil
• 3 cups cooked white rice, warm
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup pickled red onions
• 1 lime, cut into wedges
• Flaky salt, for finishing