First, combine olive oil, lemon juice, balsamic vinegar, minced garlic, sliced shallot, honey, dried oregano, chili flakes, salt, and pepper in a mixing bowl. Whisk it together until well combined. Place the flank steak into the marinade, ensuring it’s fully coated. If you have time, letting it sit for 20 minutes adds extra flavor, but even a quick soak works wonders.

Heat your grill or grill pan over medium-high heat. Coat the surface lightly with olive oil to prevent the steak from sticking. Lay the marinated steak on the hot grill and cook for 5–8 minutes per side, depending on the level of doneness you prefer. Once cooked, remove it from the heat and allow it to rest on a cutting board for about 5 minutes. Resting the steak keeps it juicy and tender when sliced.

While the steak rests, pour any leftover marinade into a small skillet. Bring it to a gentle simmer over medium heat, cooking for about 5 minutes. This allows the sauce to thicken slightly and develop richer flavors.

Meanwhile, toss your cooked rice with olive oil, chopped fresh herbs, lemon zest, and a pinch of salt in a bowl. The combination of the fragrant rice and citrusy, herby goodness creates a perfect pairing for the steak.

Thinly slice the rested steak against the grain for the most tender bites. On each plate, layer the herby rice as the base, arrange the steak slices on top, and drizzle the simmered marinade sauce over everything. Garnish with avocado slices and a few sprigs of fresh herbs for a polished finish.