Preheat oven to 400 degrees F (200 degrees C).
Slice the Fingerling Potato (8 ounce) into 1/4 inch thick circles and place in a large bowl. Toss potatoes with Fresh Rosemary (0.25 ounce), 1 teaspoon oil, 1/2 teaspoon of salt and a pinch of pepper.
Place the potatoes on one half of foil-lined baking sheet and roast for 8 minutes.
Cut Brioche (1) into 1-inch cubes and toss with 1 tablespoon olive oil, pinch of salt and pepper in the bowl used for potatoes.
Add bread to other half of sheet pan and cook potatoes and bread for 8 minutes. Remove from oven.
Meanwhile, rinse and dry bowl. Slice Shallot (1) in half lengthwise, then slice across; place in large bowl. Slice Mini Cucumber (1) in half lengthwise, then across in 1/4-inch thick half moon slices; add to bowl. Slice Radish (4) into thin circles; add to bowl. Cut the Cherry Tomato (5 ounce) in half. Slice Scallion (2) into 1/4 inch thick slices; hold for next step.
In the small bowl, whisk together 3 tablespoons olive oil, Champagne Vinegar (3 tablespoon), Horseradish Paste (1 tablespoon), Sour Cream (1/4 cup), Honey (1 teaspoon), Worcestershire Sauce (1 teaspoon), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
Gently fold the sliced scallions and half of the Gorgonzola Cheese (2 ounce) into the dressing keeping the cheese in chunks; hold. Pat dry each steak with paper towels.
Drizzle both sides of the Boneless New York Strip (2) with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Heat a large saute pan over high heat. Once pan is hot, add steak and cook for 2 minutes on side only and turn over.
Allow steaks to rest for at least 5 minutes.
Add the Arugula (2 ounce), potatoes, and croutons to the large bowl. Top with Avocado (1).
Gently toss the salad with 3/4 of the dressing, reserving the rest of the dressing for steak when plating. Slice each steak into 10 slices on a bias. If desired, you can trim the fat off the steak. Mound with height the salad divided between two plates.
Place sliced steak on each plate fanned out in front leaning on the salad. Drizzle remaining dressing over the stead from end to end.