Creating Skirt Steak Rice Bowls with Chimichurri Sauce is simple if you follow these steps:

1. Marinate the Skirt Steak: In a bowl, combine olive oil, minced garlic, red wine vinegar, salt, and pepper. Add the skirt steak and let it marinate for at least 30 minutes.
2. Prepare the Rice: In a saucepan, bring water or beef broth to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is fluffy.
3. Make the Chimichurri Sauce: In a separate bowl, mix together parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Adjust seasoning to taste.
4. Cook the Skirt Steak: Heat a grill or skillet over medium-high heat. Cook the marinated skirt steak for about 3-4 minutes on each side for medium-rare, or longer if desired. Remove from heat and let it rest for a few minutes.
5. Sauté the Vegetables: In the same skillet, add diced red bell pepper and corn. Sauté for 3-4 minutes until tender.
6. Slice the Steak: After resting, slice the skirt steak against the grain into thin strips.
7. Assemble the Bowls: In each bowl, layer rice, sautéed vegetables, sliced skirt steak, avocado, and cherry tomatoes.
8. Drizzle with Chimichurri: Generously drizzle chimichurri sauce over each bowl and serve immediately.
9. Garnish: Optionally, garnish with extra herbs or lime wedges for added flavor.

These steps will guide you in effortlessly creating these incredible Skirt Steak Rice Bowls with Chimichurri Sauce.