In a bowl, whisk together olive oil, lemon juice, lemon zest, chopped oregano, minced garlic, salt, and pepper. Place the T-Bone steaks in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

In a mixing bowl, combine chopped parsley, chopped cilantro, minced garlic, red pepper flakes, olive oil, lemon juice, salt, and pepper. Stir until well combined. Adjust seasoning to taste and set aside for the chimichurri sauce.

Preheat your oven to 425°F (220°C). Toss the cut fries in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet. Sprinkle grated Parmesan cheese over the top. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Garnish with chopped parsley before serving.

Preheat your grill to medium-high heat. Remove the steaks from the marinade and let excess marinade drip off. Discard the marinade. Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare). Remove from the grill and let the steaks rest for 5 minutes before serving.

Slice the T-Bone steaks and serve alongside the Parmesan-crusted fries. Drizzle the zesty herb chimichurri sauce over the steaks and fries for an extra burst of flavor.