Marinated Skirt Steak Burritos

Ingredients

• 1 tablespoon black peppercorns
• 1 tablespoon whole white peppercorns
• 2 tablespoons whole coriander seeds
• 1 tablespoon red pepper flakes
• 2 tablespoons dark brown sugar, loosely packed
• 2 tablespoons kosher salt
• 1 skirt steak, about 2 pounds, cut into 4 pieces
• 4 tablespoons canola oil, divided
• 6 cippolini or pearl or "boiler" onions, peeled and cut into 1/4 to 1/2-inch thick rounds
• 2 to 3 tablespoons red wine vinegar
• Pinch granulated sugar
• 1 cup stemmed, washed and halved cherry tomatoes
• Olive oil
• 3 limes, 1/2 lime juiced, remaining limes cut into wedges
• Kosher salt
• 1/2 cup washed and dried cilantro leaves
• 16 ounces sharp Cheddar, grated using the large "holes" on the grater
• 6 to 8 soft flour tortillas

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