1-Preheat the grill to medium direct heat, around 450-500 degrees F.

2-Pat the 2 pounds of flank steak dry and season it with about 1 teaspoon of kosher salt per pound and ground black pepper.

3-Drizzle the vegetables 2 ears of sweet corn with husks and silks removed, 2 medium zucchini quartered lengthwise, and 8 ounces of cherry or grape tomatoes threaded on skewers with 1 to 2 tablespoons of avocado oil, then season with ½ teaspoon kosher salt and black pepper to coat well.

4-Place the seasoned flank steak and vegetables on the grill, making sure to position the tomatoes and zucchini securely to avoid them falling through the grates, then cover the grill.

5-Grill the steak for about 4-5 minutes per side for medium rare, and grill the vegetables for 2-3 minutes per side until they are nicely charred.

6-Transfer the steak and vegetables to a plate and let the steak rest for 5-10 minutes.

7-Prepare the chimichurri sauce by pulsing fresh parsley, cilantro, oregano, garlic, lemon zest and juice, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor.

8-Slice the rested flank steak thinly against the grain, chop the vegetables into bite-sized pieces, and spritz them with the juice of ½ lemon (about 1 tablespoon).

9-Assemble the bowls by starting with herbed lemon rice and greens if desired, then topping with the sliced steak and chopped vegetables, and finishing with a drizzle of chimichurri sauce. Serve immediately.