Preheat oven to 400 degrees F (200 degrees C).
Pull fibrous string from top of peas. Peel and mince Garlic (2 clove) and Shallot (1). Remove root end of Scallion (3 stalk) 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.
Add White Rice (2/3 cup), stir to coat. Add Ground Turmeric (1 teaspoon), 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.
Remove Halperns’ Flat Iron Steak (2) from packaging. Pat dry with paper towels. Rub steaks with Ancho Chili Powder (1 teaspoon) (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 cup) on the side.