Steak Fajitas

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1. 1
   Heat ½ cup vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cup red chile powder, 4 tsp. freshly ground pepper, and 2 tsp. ground cumin. Let sit 30 minutes to infuse.
2. 2
   Pour oil mixture into blender; add 6 large garlic cloves, zest of 3 limes, ⅓ cup fresh lime juice, 3 Tbsp. fresh orange juice, 1⅓ cups soy sauce, ⅔ cup Worcestershire sauce, 2 Tbsp. light or dark brown sugar, ½ tsp. celery salt, and 2 cups water and blend until smooth.
3. 3
   Cut 2½ lb. trimmed skirt steak crosswise into 4" pieces, then prick all over on both sides with a paring knife (this helps the marinade permeate all the way into meat more easily). Place steak into a large airtight container or resealable plastic bag and scrape in marinade. Cover or close and chill 4–6 hours. (Don’t marinate longer, or the acid will begin to cook the meat, resulting in a mealy texture when finished.) Do ahead: Marinade can be made 3 days ahead. Cover and refrigerate.
4. 4
   Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. red chile powder, and 1 tsp. granulated sugar in a large heatproof bowl to combine.
5. 5
   Remove steak from marinade and pat dry with paper towels; discard marinade. Place steak on a baking sheet; sprinkle all over with almost all of salt mixture. Chill at least 15 minutes and up to 45 minutes (making sure the steak is cold when it hits the grill helps prevent overcooking).
6. 6
   Prepare a grill for high heat; oil grate. Melt 6 Tbsp. unsalted butter in small saucepan over medium heat. Remove from heat and stir in zest of 2 limes and 2 garlic cloves, finely grated.
7. 7
   Add 2 large onions, sliced into ½"-thick rings, 2 large red bell peppers, ribs and seeds removed, sliced into ½"-thick rings, and remaining 4½ tsp. vegetable oil to remaining salt mixture in bowl and toss to coat. Transfer onions and bell peppers to grate and grill, turning halfway through, until lightly charred, 2–4 minutes. Return to bowl and drizzle about 2 Tbsp. lime-garlic butter over; toss to coat. Cover and keep warm until ready to use.
8. 8
   Grill steak, turning every minute or so, until evenly charred on both sides and an instant-read thermometer inserted into the thickest part registers about 128° for medium-rare, about 5 minutes total. Transfer steak to a clean baking sheet and brush both sides with some lime-garlic butter. Tent with foil and let rest about 5 minutes.
9. 9
   Heat a dry large cast-iron skillet over high until very hot. Slice steak against the grain ½" thick. Transfer vegetables to skillet and top with steak. Drizzle remaining lime-garlic butter around edges (it will sizzle and steam). Serve with warm tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges for building fajitas.