Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions.

In a mixing bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and set aside.

Preheat the grill to medium-high heat. Season the skirt steak with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Slice the grilled skirt steak against the grain. In bowls, layer cooked rice, sliced steak, chimichurri sauce, avocado, cherry tomatoes, and red onion.