• Mince 3 garlic cloves and squeeze the juice of half a lime. Marinate the steak in a container or zip-loc bag with minced garlic, lime juice, salt, pepper, and olive oil. Cover the container with a lid or plastic wrap and refrigerate for at least 3 hours, or overnight.
• Once the meat is marinated, begin cooking. Cook 2 cups of rice with 2 1/2 cups of water in a saucepan over medium heat, keeping the lid on. When the water starts boiling, turn down the heat to low and cook for 20 additional minutes.
• While the rice is cooking, preheat the grill to 450° F. For medium steak, grill the marinated steak for 5 minutes on one side. Flip, then cook for another 4 minutes. The internal temperature of medium cooked steak will be around 140 to 145 degrees F. Remove the steak from the grill and allow it to rest for 5 minutes before small dicing it.
• Cut cherry tomatoes in half and shred the lettuce. Microwave black beans in a bowl for 1 minute.
• Once the rice is cooked and all the toppings are ready, assemble the rice bowl. Over a bowl of rice, add cherry tomatoes, lettuce, black beans, steak, and chimichurri verde. Squeeze lime juice over the dish.

Chimichurri Verde

• Finely chop the parsley and mince the garlic. Add them to a bowl, along with lime juice and zest, dried oregano, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Gently stir to mix.