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10 cloves of garlic, minced
1 cup fresh oregano, chopped
1 cup parsley, chopped
1/2 cup olive oil
1/4 cup champagne vinegar or white wine vinegar
juice of 1/2 lime
tsp. red pepper flakes
salt and peppers
1 lb. flank or sirloin steak
1 avacado
French Bread
Combine garlic, oregano, parsley, olive oil, vinegar, lime, red pepper, salt and pepper in a bowl.  Mix with a spoon until all of the ingredients are combined forming a sauce.  Spoon 4 tablespoons into a sepearate dish or bag to save for later.  Place the steak in a bowl and pour the marinade over it.  Cover the dish and shake to coat the steak with the marinade.  Refrigerate for at least 4 hours, 24 hours is preferred.  Cook the steak on a grill or in a pan until the desired internal temperature is reached.
Slice bread and toast in the oven or on the grill.  Mash avacado in a bowl making a spread.  slice the steak against the grain.  Spread avacado on one side of the bread, put the steak on the avacado, drizzle the marinate that was saved earlier (not the one used on the raw steak) over the cooked steak.  Makes 4 servings.

Try Grilled Halibut with Chimichurri

The following can be found on the usda website.

Safe Cooking
For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.

Times are based on beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef.

source: U.S. Department of Agriculture, Food Safety and Inspection Service