Preheat your oven to 425°F (220°C).

Wash and halve the baby potatoes, placing them in a large bowl.

Drizzle with 2 tablespoons of olive oil, salt, and pepper, tossing until well-coated.

Spread the potatoes on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until golden brown and crispy.

While the potatoes roast, season the skirt steak with salt and pepper.

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is hot, add the skirt steak and cook for 4-5 minutes on each side, or until desired doneness.

Remove from heat and let rest for a few minutes before slicing thinly against the grain.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch of salt and pepper for the dressing.

In a large bowl, combine the arugula, sliced skirt steak, and halved cherry tomatoes.

Drizzle with the dressing and toss gently to combine.

Finally, add the crispy potatoes on top of the salad and serve immediately, ensuring a delightful blend of flavors in every bite.