ROASTED Potatoes: Toss potatoes with remaining ingredients until evenly coated. Spread into single layer in parchment-lined sheet pan. Roast in convection oven at 350ºF for 15 to 18 min. or until golden brown and tender.
VINAIGRETTE: WHISK together steak sauce, balsamic glaze and oil.
FOR each serving: Toss 1/2 cup tomatoes with 1 Tbsp. Vinaigrette; let stand 1 to 2 min.
CUT 1 grilled steak into 1/2-inch-thick slices; arrange on one side of serving plate. Place 1 cup potatoes on other side of plate, and tomatoes in center of plate. Top tomatoes with 1/2 cup arugula. Drizzle 2 Tbsp. vinaigrette on the plate and over the steak.