• Add the clean steaks into a large Ziploc bag, or container with a lid.
• Add the steak marinade ingredients into the Ziploc bag, including the: avocado oil, soy sauce, juice of the orange and lemon, minced garlic, thyme, rosemary, and black pepper.
• Remove as much air from the bag as possible and close it tight. Gently massage the seasonings and juices into the steak by turning the bag over in your hands.
• Once the marinade is coating each piece of steak, place the bag in the refrigerator for at least one hour, but preferably overnight.

Cooking the flat iron steaks:

• Remove the steaks from the refrigerator at least 20 minutes before cooking so that they can come up to room temperature.
• Heat a large cast iron skillet over medium-high heat. Once it is heated up, for about 2-3 minutes, drizzle in the avocado oil or olive oil. 
• Remove the steaks from the marinade and place them in the skillet in one single layer. Use a pair of tongs to press the steak into the skillet.
• Cook the steaks for 5-7 minutes on each side, depending on your desired level of doneness.
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• Remove the steaks from the skillet after both sides are seared. Place it on a cutting board and allow them to rest for 7-10 minutes before serving. This is to allow the juices to settle so that the steak is not overly dry when cutting.
• IMPORTANT: when it is time to serve the steak, be sure to cut it against the grain. You can see the fine lines in the steak after it is cooked, you need to cut in the opposite direction of these lines so that your steak is tender when eating!