#271 – Steak Fajitas & Mexican Crinkle Cookies

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Steak Fajitas

  • One beef sirloin steak (1 lb. cut 3/4 in.)
  • 2 Tbsp. fajita seasoning mix
  • 1 large sweet onion, cut crosswise into 1/2 inch slices
  • 1 medium red or orange pepper, cut into strips
  • 1 medium green pepper, cut into strips
  • 1 Tbsp. olive oil
  • 4 warm 8 in. tortillas

Optional Toppings:

  • Sour Cream
  • Lime wedges
  • Avocado

Rub steak with seasoning mix; Brush vegetables with oil.  Over medium heat sear steak 4 to 6 minutes on each side, or until desired doneness. Remove steak and add vegetables to pan sear until they are crisp. Warm tortillas and add steak and vegetables. Can top with sour cream, lime wedges and avocados.

Homemade Fajita Seasoning

  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne
  • pepper optional

Mix all ingredients together and store in airtight container.

Mexican Crinkle Cookies

  • 3/4 cup butter, cubed
  • 2 oz. unsweetened chocolate, chopped
    1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 large egg, room temperature
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon, divided
  • 1/4 tsp. salt
  • 1/2 cup powdered sugar

In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended; beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt. Gradually beat into the brown sugar mixture. Refrigerate covered one hour or until firm.

Preheat oven to 350°. In a shallow bowl mix powdered sugar and remaining cinnamon. Shape dough into 1 1/2 inch balls, roll in sugar mixture. Place on greased cookie sheets. Bake until set and tops are cracked, approximately 10 to 12 minutes. Cool on wire rack.


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