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
3 limes, 1/2 lime juiced, remaining limes cut into wedges
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
If you like your steak a little more cooked, simply leave it in the skillet a few minutes longer on each side. For the marinade, I like to "crack" my spices so the flavor permeates the meat more quickly. My favorite way to do this? Put the spices on a flat surface (cutting board) and use a small saute pan to crush the spices so they "crack" in half. Run over the spices a few times to make sure they are broken.
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