Prepare the chimichurri sauce by adding all ingredients to your blender or food processor; pulse until creamy.
Season both sides of the steak with salt and pepper and a few large spoonfuls of chimichurri; let marinate for 20-30 minutes.
In the meantime, prepare the quinoa or rice and prep the other bowl ingredients so that you’re ready to assemble when the steak is done.
Heat oil in a large cast iron skillet over medium high heat. When the oil is hot, add the skirt steak to the pan. Cook for 4-5 minutes on each side. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
To assemble the bowls, add romaine, rice/quinoa, black beans, steak, avocado, tomatoes, jalepeno, red onion, radishes, queso fresca, lime wedges and cilantro. Top with a generous amount of chimichurri and dig in!