Steak and Rajas Tacos

Williams-Sonoma Weeknight Gluten Free
  • Yield: 4 servings


1tablespoon Coriander seeds, crushed or 2 teaspoons ground coriander
1teaspoon Cumin, ground
1teaspoon Ancho chile powder
1 1/2pounds Skirt steak, cut crosswise into 3–4 inch (7.5–10 cm) lengths
Kosher salt and freshly ground pepper
2 1/2tablespoons Olive oil
2 Large red bell peppers, halved lengthwise and crosswise, and then thinly sliced
2 Poblano chiles, halved lengthwise and crosswise, and then thinly sliced
1 Large red onion, halved and thinly sliced
1/4 cup Heavy cream or gluten-free beef broth (2 fl oz)
1/4cup (1/3 oz) Fresh cilantro, minced
1 Large avocado, sliced
8 to 12 (51⁄2–6 inches) Gluten-free corn tortillas, warmed


1 In a small bowl, mix the coriander, cumin, and chile powder. Sprinkle the steak pieces on both sides with half of the spice mixture and generously with salt and pepper.

2 In a large nonstick frying pan over medium-high heat, warm 11⁄2 tablespoons

of the oil. Add the bell peppers, poblano chiles, and onion. Sprinkle lightly with salt and pepper and saute until the vegetables are almost tender, about 8 minutes. Transfer to a large bowl.

3 In the same frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the steak and cook for 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board. Return the pan to the heat and add the vegetable mixture, cream, and remaining spice mixture. Stir until heated through, scraping up any browned bits. Season to taste.

4 Arrange the vegetables on one side of a warmed platter. Slice the steak across the grain and arrange on the second side of the platter. Sprinkle the steak and vegetables with cilantro. Serve with the sliced avocado and tortillas, allowing diners to assemble their own tacos.

Book Credit: Williams-Sonoma Weeknight Gluten Free by Kristine Kidd (Weldon Owen, 2013)