Step 1

Preheat oven to 425F.

Step 2

Rub 1 tablespoon olive oil into steak, and liberally season with salt and pepper on both sides. You can cook the steak on the grill or in a cast-iron pan. I recommend 5 minutes per side for medium-rare. Let rest for 5-10 minutes after cooking, and then thinly slice against the grain.

Step 3

Meanwhile, toss diced potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through.

Step 4

Evenly distribute cooked rice across 4 bowls. Top with steak, roasted potatoes, avocado and pickled onions. Drizzle chimichurri evenly across each bowl. Serve and enjoy!