Ancho-Rubbed Steak with Sugar Snap Peas & Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Flat Iron Steak

I used Halperns’ Flat Iron Steaks

2/3 cup

White Rice

1 tsp

Ground Turmeric

1 tsp

Ancho Chili Powder

1

Shallot

2 cloves

Garlic

3 stalks

Scallions

2 cups

Sugar Snap Peas

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Pull fibrous string from top of peas. Peel and mince Garlic (2 cloves) and Shallot (1) . Remove root end of Scallions (3 stalks) and chop white and light green parts..

Step 3

Place a medium pot over medium heat with 1 tablespoon of olive oil. Add shallot and 1 clove of garlic to pot and saute until softened, about 2-3 minutes.

Step 4

Add White Rice (2/3 cup) , stir to coat. Add Ground Turmeric (1 tsp) , 1 1/3 cup of water and 1/2 tsp salt. Bring to boil over high heat. Reduce to simmer until liquid is absorbed and rice is tender, 15-18 minutes.

Step 5

Lightly coat peas with olive oil. Spread on baking sheet, sprinkle with salt, pepper, and 1 minced garlic clove. Place in oven and bake for 8-10 minutes or until lightly browned. Adjust seasoning as necessary.

Step 6

Preheat skillet to medium to medium high heat with 1 tablespoon of olive oil.

Step 7

Remove Flat Iron Steak (2) from packaging. Pat dry with paper towels. Rub steaks with Ancho Chili Powder (1 tsp) (about 1/4 tsp per side), sprinkle with salt and pepper.

Step 8

Cook steaks in skillet for 3-5 min per side for medium doneness. Set aside to rest for 5 min before serving.

Step 9

Fluff rice with fork. Plate steak with rice, then garnish with scallions. Serve with Sugar Snap Peas (2 cups) on the side.