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In a bowl, combine olive oil, shallot, lemon juice, balsamic vinegar, garlic, honey, oregano, chili flakes, and a generous pinch of salt and pepper. Mix well then coat and submerge the steak and let marinade for 20 minutes.
Set your grill, grill pan, or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow it to rest for 5-10 minutes.
Meanwhile, simmer any leftover marinade in a small pot set over medium heat for 5-10 minutes until the shallot is caramelized. Set aside for serving.
To make the rice, use 1.5 cups of water for every 1 cup of rice. Simmer rice for 10-15 minutes, let rest, then fluff.
In a bowl mix fresh cilantro, dill, basil, lemon zest, and touch of olive oil. Add the cooked rice to the herb mix and toss until well combined. Season to taste with salt and pepper.
To serve, lay down the rice and thinly slice the steak. Add thin slices of avocado and spoon the reserved sauce over the slices of steak. Top with fresh herbs and lemon zest, then enjoy!