Grilled Flank Steak with Fresh Herb Marinade and Grilled Zucchini

Step 1: In a bowl, combine all the ingredients for the fresh herb marinade: chopped parsley, rosemary, thyme, minced garlic, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

Step 2: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it's evenly coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for 1 to 4 hours. The longer you marinate, the more flavor the steak will absorb.

Step 3: Preheat your grill to medium-high heat.

Step 4: Remove the marinated flank steak from the refrigerator and let it sit at room temperature for about 20-30 minutes before grilling.

Step 5: Remove the steak from the marinade and shake off any excess. Season both sides with additional salt and pepper.

Step 6: Place the steak on the preheated grill and cook for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.

Step 7: Once cooked to your liking, remove the steak from the grill and let it rest for about 5-10 minutes before slicing.

Step 8: While the steak is resting, toss the sliced zucchini with olive oil, salt, and pepper in a bowl.

Step 9: Place the zucchini slices on the grill and cook for about 2-3 minutes per side, or until they have nice grill marks and are tender.

Step 10: After the flank steak has rested, slice it thinly against the grain.

Step 11: Arrange the sliced steak and grilled zucchini on a serving platter.