Preheat grill to high heat and be prepared to scrub your grill afterwards.
Ingredients
1 steak, this one was about 1/2lb for two of us. Your favorite cut will do but I suggest something slightly thicker cut.
4oz of Quinoa noodles (elbows, rotini, doesn't matter)
Fresh Green Beans
Olive Oil
Salt
Pepper
Paprika
Smoked Paprika
Basil
Oregano
Chili Powder
Garlic Powder (garlic cloves are fine, I just didn't feel like chopping them up)
Brown Sugar
Take the steak out of the fridge about 30 minutes prior to cooking.
Mix the brown sugar, paprika, smoked paprika, basil, oregano, chili powder, garlic powder, salt, and pepper in a small bowl. I don't measure, but use about equal amounts of the spices (adjust to your taste) and double the amount of sugar.
Rub the spice rub onto the steak - be sure to get all 4 sides if you use a thicker piece and make sure that it is coated nicely.
Bring the steak out to the grill and place over the heat. DO NOT TOUCH for about 6 minutes (for a 1" thick steak medium rare). Go inside and cook some more...
Put the Quinoa noodles into a small pot of boiling water and let them boil for about 6 minutes (coincidence?)
Place your fresh green beans (snap them ahead of time... that means taking the stems off the ends) into another pot of boiling water... for about 6 minutes.
About this point should be time to go flip your steak. What you'll notice is that your rub has turned into more of a glaze from the sugar melting - thats ok, and also why you'll need to scrub your grill afterwards. Flip the steak over and leave it alone for another 6-8 minutes. Really. I mean it. Go back inside.
Once your noodles and green beans have finished cooking, drain them both. Immediately plate the noodles with a small amount of olive oil to prevent sticking.
Heat a small amount of olive oil in a frying pan. Once the oil is beginning to wrinkle (but before it smokes) carefully place the green beans into the pan. Quickly stir them around to coat them in the oil and allow to char slightly. This should only take a few minutes - don't burn them or the oil.
Set them aside but leave them in the pan so they stay warm. Go get your steak!
Bring it inside and cover it with aluminum foil. Don't have aluminum foil? a large bowl will do. Don't carve it, poke it, prod it... just leave it alone for about 10 minutes, 15 if its a larger piece of meat.
That's the hardest part because at this point, it probably smells delicious. Go out and scrub your grill while its still hot though - that will keep the sugar from becoming too gummy and clogging up your brush. You do have a copper, brass, or steel brush, right?
Go cut up your steak. Some people like to get all fancy and cut it on the bias (slanting) but always cut against the grain. This makes the meat more tender. Also, NOT cutting on the bias also makes the meat more tender, but its a balance between presentation and tenderness. I almost always cut without a bias but to each their own.
Serve as you like - I prefer like above. Before plating the steak itself, put the beans over the noodles and drizzle them both with a small amount of olive oil. Lightly salt the whole mess and layer your steak on top. There should be some of your glaze on the plate or cutting board that you carved the steak on - pour that over the stack of food and enjoy. You shouldn't even need a knife for the steak.
Enjoy, and let me know if you tried it.
