Steak Fajitas with Fresh Lime

• 2 12-ounce skirt steaks, each halved
• 3 tablespoons fresh lime juice, divided
• 1 large onion, halved lengthwise, thinly sliced
• 4 large garlic cloves, pressed
• 1 1/2 tablespoons hot chili sauce (such as sriracha)*
• 1 tablespoon ground cumin
• 1 teaspoon finely grated lime peel
• 2 tablespoons olive oil
• 12 cherry tomatoes
• 1/3 cup thinly sliced fresh basil
• *Available in the Asian foods section of many supermarkets and at Asian markets.

1. Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper.
2. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl.
3. Pour onion mixture over steaks; turn to coat evenly.
4. Let marinate 10 minutes.
5. Heat oil in large nonstick skillet over high heat.
6. Add steaks with onion mixture.
7. Cook steaks 1 minute per side.
8. Add tomatoes and basil.
9. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare.
10. Sprinkle mixture with 1 tablespoon lime juice.
11. Cook 1 minute longer to blend flavors.
12. Transfer steaks to work surface.
13. Cut across grain on slight diagonal into 1/2-inch-thick strips.
14. Transfer fajitas to bowl and serve with tortillas.

skirt, lime juice, onion, garlic, hot chili sauce, ground cumin, lime peel, olive oil, tomatoes, fresh basil, section

Taken from www.epicurious.com/recipes/food/views/steak-fajitas-with-fresh-lime-242480 (may not work)