Mojo Flat Iron Steak

Ultra-thin steaks are an affordable alternative to ribeye. Look for (or order) flat rectangular steaks cut specifically to eliminate the strip of tough connective tissue that runs down the middle of the entire cut.
Combine the orange zest, orange juice, lime zest, 2 tablespoons lime juice, 1 tablespoon butter, and the following 4 ingredients (through a meat grinder) in a bowl, stirring with a whisk. Lay out the steak, turning it over so that it is covered. Let stand for 30 minutes at room temperature, turning occasionally.Preheat a grill pan over high heat. Brush the mold with cooking spray. Remove steak from marinade; drain marinade. Sprinkle the steak with 1/2 teaspoon of salt. Transfer the steak to the skillet; saute for 5 minutes on each side until medium-deep or the desired degree of browning. Place the steak on a cutting board; let stand for 5 minutes. Slice the steak across the fibers.Combine the remaining 1 tablespoon of lime juice, the remaining 1 tablespoon of oil, the remaining 1/2 teaspoon of salt, and the rest of the ingredients in a bowl. Serve with steak.