1. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are tender, about 6 minutes, stirring halfway through microwaving.

2. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125°F (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

3. Meanwhile, whisk lime juice, cilantro, honey, chipotle, cumin, remaining 6 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add arugula and potatoes and toss to combine. Slice steak against grain on slight bias into 1/4-inch-thick slices. Divide salad evenly among plates and top with sliced steak. Serve.

Serves 4