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1
Preheat the oven to 450.
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2
Preheat a grill pan or outdoor grill to high heat.
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3
Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
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4
Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.
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5
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.
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6
Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick).
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7
Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
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8
Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
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9
Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness.
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10
Remove the flank steak from the grill and let the juices redistribute before slicing.
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11
Thinly slice the tomato and coarsely chop the watercress; reserve.
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12
To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half.
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13
Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak.
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14
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.
