Mix all ingredients together in a small bowl until well-incorporated.

Preheat grill to 500 degrees F using direct heat. Clean and oil grill grates.

Thaw bavette steaks and pat dry with paper towels on all sides. Liberally season with fajita rub and allow to come to room temperature, about 30 minutes.

Grill steaks 5 minutes on one side, flip steaks and continue to grill for another 4 minutes. Remove from grill for medium-rare doneness. (To cook to a higher desired temperature, refer to Omaha Steaks grilling chart.)

Allow steaks to rest for 8 minutes.

While steaks are resting, place a medium cast iron pan over the heat on the grill. Add olive oil, onions, bell peppers, garlic, and a pinch of kosher salt and ground black pepper. Continuously sauté for 3 minutes, or until bell peppers and onions are fork-tender.

Add salsa to onion and bell pepper mixture and sauté for an additional 1 minute, until well-incorporated. Season to taste with kosher salt and ground black pepper, if needed. Remove cast iron pan from grill and set aside.

Toss whole jalapeño peppers with grapeseed oil and char over direct heat on all sides, about 90 seconds to 2 minutes on each side.

Grill limes over direct heat, flesh side down, about 2 to 3 minutes or until charred. Remove cast iron pan from grill.

Slice steak thinly on the bias, fan out and serve in cast-iron pan on top of sizzling veggies, charred jalapeños, and charred limes; serve family-style.

Grill flour tortillas for 10 seconds on each side, then brush lightly with olive oil.