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Marinated Skirt Steak Burritos
Ingredients
  • subheading: Marinade:
  • 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
  • subheading: Onions:
  • 6 cippolini or pearl or "boiler" onions, peeled and cut into ¼ to ½-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, ½ lime juiced, remaining limes cut into wedges
  • Kosher salt
  • ½ cup washed and dried cilantro leaves
  • 16 ounces sharp Cheddar, grated using the large "holes" on the grater
  • 6 to 8 soft flour tortillas
Steps
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