1. Combine all marinade ingredients in a zip lock bag or Stacher Bag. Place steaks in the marinade bag and swirl to coat both sides with marinade.
2. Cover and refrigerate for 1 – 24 hours, flipping steaks halfway through refrigerating.
3. Preheat grill to 400º.
4. Remove the steak from the marinade and transfer the marinade to a small saucepan.
5. Pat steaks dry with paper towels and rub with olive oil on both sides to keep from sticking to grill grates.
6. Cook steaks on a  preheated grill for 5 minutes per side or until well browned and the meat’s internal temperature registers 130 to 135 degrees (for medium). Try not to cook beyond 145 degrees F.
7. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 10 minutes.
8. Bring marinade to boil over high heat and boil for 30 seconds. Transfer to a serving bowl or gravy boat and stir in lime zest, orange zest, and 1 Tablespoon of olive oil.
9. After the steaks have rested for 10 minutes, cut steaks on bias against the grain into ½-inch-thick slices.
10. Arrange slices on a serving platter, drizzle with 2 tablespoons of sauce, and serve, passing extra sauce separately.

Grilling indoors? Use a cast-iron skillet or grill pan for excellent results in the winter, on rainy days, or when you’ve discovered too late that the propane is running on fumes.

1. Preheat a cast-iron skillet or grill pan on the stovetop to medium-high heat.
2. Sear steak in the pan for approximately 4 minutes.
3. Flip the steak to the other side. Cook for 3-4 minutes and remove. The temperature should read 130 -135 degrees for medium.
4. Let steak stand for 5 – 10 minutes before slicing thinly.
5. Serve and enjoy with the boiled citrus marinade – step 8 above.