Prepare the Chimichurri Marinade: In a bowl, combine the finely chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, and red wine vinegar. Season with salt and pepper to taste. Mix well and set aside.

Marinate the Steak: Season the flank steak with salt and pepper. Place the steak in a resealable plastic bag and pour half of the chimichurri marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for more flavor.

Preheat the Oven for Potatoes: Preheat your oven to 425°F (220°C).

Roast the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary, dried thyme, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, or until golden and crispy, flipping halfway through.

Grill the Flank Steak: Preheat your grill to medium-high heat. Remove the flank steak from the marinade, letting the excess drip off. Grill the steak for about 5-6 minutes on each side for medium-rare, or until your desired doneness is achieved. Let it rest for 5 minutes before slicing against the grain.

Char the Zucchini: While the steak is resting, heat a grill pan or skillet over medium-high heat. Toss the sliced zucchini with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until charred and tender.

Serve: Slice the flank steak and arrange it on a platter with the herb-roasted potatoes and charred zucchini. Drizzle the remaining chimichurri sauce over the steak and serve with extra on the side.