Steak Sandwich...Knife and Fork Required

From Rachael Ray: 365 No Repeats

1 sheet puff pastry, defrosted, kept chilled
salt and fresh ground black pepper
1 1/2-2 pounds beef skirt steaks
2 Tbsp extra-virgin olive oil (EVOO), plus some for drizzling
2 garlic cloves, chopped
2 sprigs fresh rosemary, leaves removed and finely chopped
1 small bunch of thin asparagus
1/2 C crumbled blue cheese
1 large bunch of arugula, stemmed, cleaned, and coarsely chopped
3 Tbsp balsamic vinegar

Preheat the oven to 400.

Preheat a grill pan or outdoor grill on high.

With a sharp knife, cut the thawed but chilled puff pastry sheet into 4 squares, arrange on a cookie sheet, and sprinkle with a little salt and pepper. Bake the puff pastry according to package directions, or until golden brown all over, about 12-15 minutes.

While the puff pastry is baking, season the skirt steaks with the EVOO, garlic, rosemary, salt, and pepper. Grill the meat 3-4 minutes on each side. Remove the meat and let it rest for 5 minutes to allow the juices to redistribute. While the steak is cooking, trim the woody ends off the asparagus. Drizzle with EVOO and season with salt and pepper. As soon as the steaks are off the grill and resting, add the asparagus to the grill.

Grill the spears, turning frequently, until the asparagus is tender, about 4-5 minutes. Remove the asparagus from the grill and cut into 2" lengths.

In a bowl, toss together the chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt, and pepper.

Slice the steak thinly across the grain. Top each golden-brown puff pastry square with some slices of steak. Top the steak with the asparagus salad and serve.