Ye Ole Sandwich Shoppe

Sunday seemed to be sandwich day here. After preparing the New York Breakfast sandwiches for our brunch, I then decided that a steak sandwich would be just the ticket for dinner. I wasn't into the Philly version loaded with onions, peppers, and cheese. I wanted something more simple, with bold flavors and a few fresh veggies. A recipe borrowed from Rachael Ray fit my desires.

Rachael is known for simple recipes, and Grilled Steak on Bleu Cheese Biscuits couldn't be easier. The biscuits start with a mix, and the marinade for the steak only takes 10 minutes. Thin slices of fresh onion and tomato add lightness, and a dollop of sour cream balances the boldness of the flavor of the bleu cheese. It's the kind of sandwich that makes your mouth crave another bite. Served with Roasted Green Beans for a complete meal, nobody will be complaining about a sandwich supper when Grilled Steak on Bleu Cheese Biscuits lands On My Plate.

Grilled Steak on Bleu Cheese Biscuits

3 cloves garlic, minced
2 tablespoons Mc Cormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
3 tablespoons extra-virgin olive oil
2 lbs flank steaks (I used flat iron steak.)
1 (8 ounce) package Jiffy buttermilk biscuit mix
1/2 cup blue cheese, crumbled
1 tomato
1/2 red onion
1 cup fresh baby spinach leaves
4 tablespoons sour cream

Preheat the oven to 450.
Preheat a grill pan or outdoor grill to high heat.
Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
Add the steak and coat it evenly in the marinade. Let it stand for 10 minutes.
While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board, adding flour to the board to prevent sticking.
Using fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
Arrange the biscuits on a foil-lined cookie sheet and bake for 10 to 12 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Grill the steak for 6 to 7 minutes on each side or to your preferred doneness.
Remove the flank steak from the grill and let rest for the juices to redistribute before slicing.
Thinly slice the tomato and red onion, coarsely chop the spinach.
To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half.
Arrange a slice or two of tomato and some of the rings of the onion on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top with some of the sliced steak.
Top that with a dollop of sour cream and a little of the chopped spinach. Set the biscuit top in place. (Serves 4)