Marinated Skirt Steak Burritos

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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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