Finely mince the parsley and cilantro by hand with a sharp knife. In a small bowl, combine the herbs, garlic, red onion or shallot, and red pepper flakes.

Stir in the red wine vinegar and let the mixture sit for 5 minutes to mellow the raw onion and garlic flavor.

Whisk in the olive oil, kosher salt, and black pepper. Set the chimichurri aside at room temperature while you cook the beef.

Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the avocado oil.

Add the ground beef in a flat layer and let it cook undisturbed for 3 to 4 minutes so a deep brown crust can form.

Break the beef into large crumbles and season with smoked paprika, cumin, onion powder, salt, and pepper. Continue cooking until fully browned and slightly crispy on the edges. Drain excess fat if needed.

Fluff the cooked rice or quinoa and divide it among serving bowls.

Toss 2 tablespoons of the prepared chimichurri directly into the hot beef and stir to coat.

Top each bowl with the chimichurri beef, cherry tomatoes, avocado slices, and pickled red onions. Add radishes or cucumber if using.

Drizzle extra chimichurri over the bowls and serve immediately.