Preheat oven to 400 degrees F (200 degrees C).
Pull fibrous string from top of peas. Peel and mince
Garlic (2 cloves)
. Remove root end of
Scallions (3 stalks)
and chop white and light green parts..
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.
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.
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.
Preheat skillet to medium to medium high heat with 1 tablespoon of olive oil.
Halperns’ 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.
Cook steaks in skillet for 3-5 min per side for medium doneness. Set aside to rest for 5 min before serving.
Fluff rice with fork. Plate steak with rice, then garnish with scallions. Serve with
Sugar Snap Peas (2 cups)
on the side.