Rinse the rice under cold water until the water runs clear. In a rice cooker, combine the rice and water, then cook according to the manufacturer's instructions.

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

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

Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.

In each bowl, add a serving of rice, top with sliced skirt steak, and drizzle with chimichurri sauce. Garnish with cherry tomatoes, avocado slices, and corn.