Preheat the grill or air fryer to 400 degrees Fahrenheit.

Cook the pasta according to the package directions. Drain the pasta, reserving a small amount of the cooking water to thin the sauce, if needed.

In a small bowl, combine the seasoning salt, lemon pepper, salt, and black pepper. Sprinkle half of the seasoning blend over each side of the steak.

Grill or air fry the steak for 3 to 4 minutes per side, or until cooked to your desired doneness. Remove the steak from the heat and let it rest for a few minutes.

Meanwhile, in a large skillet over medium heat, add the olive oil. When the oil is hot, add the garlic and cook for 1 minute.

Remove the skillet from the heat and add the brandy. Return the skillet to the heat and cook until the brandy has reduced by half, about 1 minute.

Add the diced tomatoes, sugar, crushed red pepper, salt, and black pepper to the skillet. Cook for 10 minutes, stirring occasionally.

Reduce the heat to low and stir in the fontina or parmesan cheese, 1 tablespoon of the blue cheese, cream, horseradish, and half-and-half. Cook for 1 to 2 minutes, or until the sauce is thickened.

Add the spinach to the sauce and toss to coat.

Add the drained pasta to the sauce and stir to combine.

Slice the steak into 1/2-inch strips and place on top of the pasta.

Garnish with the remaining 2 tablespoons of blue cheese crumbles and serve.