Steak-and-Potato Salad

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1 1/4 pounds small red-skinned potatoes, quartered

1/4 cup extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper

3 tablespoons steak sauce

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 1/2 pounds boneless sirloin steak (about 1 inch thick)

2 romaine lettuce hearts, torn

1 large beefsteak tomato, quartered and sliced

1/4 cup chopped fresh chives, plus more for topping

1/2 cup crumbled blue cheese