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
Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18 to 20 minutes.
Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tablespoons olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Transfer the skillet to the top oven rack and cook until a thermometer inserted sideways into the steak registers 120 degrees F for medium rare, about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
Whisk 2 tablespoons of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives.
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