Put the parsley, rosemary, thyme, sage, garlic and lemon juice in the bowl of a food processor and pulse until combined. Slowly add in the olive oil and process until smooth.
Sprinkle the steak generously with salt and pepper. Place the steak in a shallow dish and toss with the herb mixture. Cover and refrigerate for 2-3 hours.
While steak is marinating place potatoes in a microwave dish with about 1/3 cup water. Cook on high power, covered for 8 minutes.
After steak is done marinating thread the steak, potatoes, red pepper, red onion and zucchini on skewers alternating the pieces.
Prepare a gas or charcoal grill. When the grill is about 350-375 degrees, grill the skewers turning once, until the vegetables are tender and until the steak is cooked to your liking. I cook mine for about 4 minutes each side for medium steak.
Meanwhile, place all the ingredients for the chimichurri in a food processor. Process for 30-45 seconds. Drizzle over the skewers or serve on the side.