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Cook bacon until crispy according to package instructions. Transfer bacon to a paper towel lined plate. Once bacon is cooled, cut into bite-sized pieces.
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Place steak on a plate or platter. Drizzle 2 teaspoons olive oil on steak and rub to coat both sides. Allow steak to come to room temperature, about 45 minutes.
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Heat grill to medium-high heat (about 450°F).
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Season steak with 1 teaspoon salt and 1/2 teaspoon black pepper. Grill steak until desired doneness, about 4 minutes on each side for medium-rare.
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Allow steak to rest for 10 minutes after grilling. Thinly slice diagonally and across the grain.
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Remove and discard woody ends of asparagus (bend each and it will break where woody end begins).
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Drizzle 1 teaspoon olive oil on asparagus. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper on asparagus.
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Grill asparagus until crisp-tender, about 2 or 3 minutes.
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Cook pasta according to package instructions. Reserve some of the pasta water to use if needed. Drain pasta.
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While pasta is cooking, melt butter in a large saucepan over medium-high heat.
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Add flour, stir, and cook for 1 minutes.
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Slowly pour in milk, whisking constantly while pouring.
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Add remaining 1/4 teaspoon salt and white pepper.
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Bring milk mixture to a boil, stirring constantly.
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Add 4 ounces blue cheese and continue to cook and stir until cheese is mostly melted (there will be some lumps).
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Stir in cooked pasta.
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Fold in most of the bacon, steak, and asparagus.
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If sauce becomes too thick, stir in a little of the reserved pasta water.
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Serve topped with remaining bacon, steak, asparagus, and blue cheese scattered on top.