3 garlic cloves, finely chopped
2 T. grill seasoning
1 T. Worcestershire sauce
3 T. extra-virgin olive oil (EVOO)
2 lb. flank steak
1 8oz pkg. buttermilk biscuit mix
1/2 C. blue cheese crumbles
1 vine-ripe tomato
1 small bunch of watercress, trimmed and cleaned
4 T. sour cream

Preheat oven to 450. Preheat grill pan or outdoor grill to high heat. Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into 9×13 glass dish or sealable plastic bag. Add the flank steak and coat evenly in marinade. Let stand 10 minutes. While the steak is marinating, prepare the biscuits. Place the 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 onto a cutting board. Using your fingertips, press out the mix into a 1″ thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake 12-15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool. Grill the flank steak 6-7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing. Thinly slice the tomato and coarsely chop the watercress; reserve. 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 on the bottom of each biscuit. Season with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.