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2 12-ounce skirt steaks, each halved
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3 tablespoons fresh lime juice, divided
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1 large onion, halved lengthwise, thinly sliced
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4 large garlic cloves, pressed
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1 1/2 tablespoons hot chili sauce (such as sriracha)
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1 tablespoon ground cumin
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1 teaspoon finely grated lime peel
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2 tablespoons olive oil
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12 cherry tomatoes
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1/3 cup thinly sliced fresh basil
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warm flour or corn tortillas
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