Thoroughly rinse produce and pat dry. Cut zucchini and yellow squash into ½" pieces on a slight angle. Zest and halve lime and orange. Mince garlic. Peel and cut carrot into a medium dice. Stem and roughly chop oregano. Rinse flat iron steaks and pat dry.

In a medium bowl, combine juice of lime (to taste), juice of entire orange, minced garlic, cumin, oregano (reserving a pinch for the rice), sugar, 1 tsp. of olive oil and a pinch of salt and pepper. Pour half of marinade into a second bowl. Place flat-irons into one bowl and sliced zucchini and yellow squash into second bowl. Let both marinate for 5-10 minutes.

While steak and squash marinate, bring a medium pot with rice, 1⅓ cups water, and vegetable base to a boil. Cover, reduce to simmer, and cook until tender, 14-16 minutes. Season with salt and pepper and set aside. Heat 1 tsp. olive oil in a medium pan over medium-high heat. Pour marinade from squash into bowl with steaks and add squash to pan. Cook, turning once, until slightly brown, about 5 minutes. Transfer squash to a plate and wipe out pan.

Return pan to medium-high heat. Remove steaks from marinade (reserve marinade for making sauce) and season each side with a pinch of salt and pepper. Heat 1 tsp. of olive oil in a medium pan over medium-high heat add steaks and cook 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate. Do not wipe out the pan.

Pour marinade and ¼ cup of water in same pan used for cooking steaks. Bring to a boil for 1 minute, then reduce to a simmer and cook for about 5 minutes, until the mixture has a sauce consistency.

Place a serving of rice pilaf on plate. Place steaks against the rice and garnish with lime and orange zest and a spoonful of sauce (reduced marinade) .