Sizzling Skirts with Lime, Basil & Sriracha

It's fun to add more sizzle by splashing a little tequila or dry sherry into the pan at the end.  Serve with a stack of warm flour tortillas.

2 pounds skirtsteak
4 large garlic cloves, finely chopped
1 large Spanish onion, halved and thinly sliced
1-1/2 tablespoons ground cumin
2 limes
1-1/2 tablespoon Sriracha
2 tablespoons olive oil
12 cherry tomatoes, cut in half
1/2 cup finely julienned fresh basil leaves

Cut the steaks into four equal pieces. Season with salt and pepper.  Place in a shallow dish. Mash the garlic into the meat. Ad the onion, cumin, grated zest and juice of 1 lime, and Sriracha to the steaks. Toss to coat; let sit 15 minutes.  Heat the oil in a large skillet until hot. Add the steaks and onion; sear the steaks for 1 minute on each side.  Add the tomatoes and basil; continue to cook the steaks over high heat for several minute son each side for rare, or until desired doneness.  Squeeze the juice of the second lime into the pan and cook1 minute longer.  Transfer the steaks to a board, sprinkle wihth salt and let rest 5 minutes. Cut the stake thickly on the bias and serve with the onion and tomatoes.  Serves 4