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1
Preheat the oven to 400F.
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2
Preheat a grill pan or outdoor grill on high.
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3
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.
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4
Bake the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
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5
While the puff pastry is baking, season the skirt steaks with the 2 tablespoons of EVOO, garlic, rosemary, salt, and pepper.
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6
Grill the meat for 3 to 4 minutes on each side.
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7
Remove the meat and let it rest for 5 minutes to allow the juices to redistribute.
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8
While the steak is cooking, trim the woody ends off the asparagus.
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9
Drizzle with EVOO and season with salt and pepper.
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10
As soon as the steaks are off the grill and resting, add the asparagus to the grill.
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11
Grill the spears, turning frequently, until the asparagus is tender, about 4 to 5 minutes.
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12
Remove the asparagus from the grill and cut into 2-inch lengths.
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13
In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula.
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14
Season the mixture with balsamic vinegar, salt, and pepper.
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15
Slice the steak thinly across the grain.
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16
Top each golden-brown puff pastry square with some slices of steak.
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17
Top the steak with the asparagus salad and serve.
