Steak Fajitas

• 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

Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.

Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.