Grill seasoned steaks to desired doneness. Let the steaks rest for 5 to 10 minutes.
Bring a large pot of salted water to a boil, add asparagus and cook 6 to 8 minutes, until almost tender. Immediately plunge cooked asparagus into cold water; when cool, drain and set aside.
Trim and cut the new red potatoes into bite-sized pieces. Cook in salted water until tender. Drain and set aside to cool. When cool, toss with 1/4 cup (60 mL) sun-dried tomato dressing and season to taste. Set aside.
Toss the asparagus and tomatoes with 2 tbsp (30 mL) of the sun-dried tomato dressing. Divide the vegetables, including the potatoes, among 4 dinner plates.
Slice the steaks and divide among the 4 dinner plates.
Toss the arugula with remainder of the sun-dried tomato dressing about 2 tbsp (30 mL), and place on side of plate or on top of the steak.
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