Yes, absolutely. It is a classic combination with an added touch--that the potatoes are Yukon Golds and that they are babies. These will add their sort of butteriness, unlike, say, baby Bliss potatoes and the size will make the plate more appealing, imo, rather than, say, large potato wedges.
THe salad will make a wonderful opener.
If you don't mind a bit of presumptuousness, here's a thought for an edible garnish: a roasted red bell pepper coulis. Normally I roast peppers myself but when I don't have the time (or need to save some) I use quality jarred roasted reds, one of the few canned or jarred vegetables I'll buy.
There's a million ways to make rrrbp coulis but if this is of interest to you, I'd suggest a version like this:
Grab a jar of roasted reds (stocked sizes vary around the country and from store to store; get one that's 6-8 ounces if possible)
Dump the peppers into a strainer and allow to drain well. Do not rinse.
Meanwhile, take one small clove of garlic and place it in your smallest pot. Cover with water, bring to a boil, then simmer, covered, 10 min. Drain and reserve the garlic clove.
Also meanwhile, in another small pot, reduce 1/4 cup balsamic vinegar to about 2 tsp. Immediately pour into a blender and add the garlic clove and the peppers. (A superb balsamic for reducing, btw, is Newman's Own. Use whatever you have though.)
Add about 1/4-1/2 tsp fresh thyme leaves or 1/8-1/4 tsp dried (crush the dried well with your fingers).
Pulse the blender till the mixture is pureed but not yet smooth. Add a pinch of ground white pepper and a little salt to taste. Note the sweetness. If necessary add a small pinch of white sugar. This is rarely needed but every once in a while roasted peppers are a little brassy. The balsamic reduction should add a sweetish bottom to the coulis that complements the peppers' natural sweetness, the sour tone of the balsamic, now rounded out due to reduction, will add contrast. This should be all you need but taste to be sure.
Add about 2 tsp of your best evoo then puree till smooth.
(A coulis like this can be made up to 2 days in advance and stored in the fridge, covered. Allow to come almost to room temp for service.)
The coulis will add color to your plate of course. But it also serves as a condiment either to be eaten alone, with the potatoes, with the beef--whatever. It adds flavor contrasts to the beef and gorgonzola but need not be eaten with (meaning at the same time) either. A small dollop directly on the plate or, if you prefer, in a small lettuce leaf 'cup'. You can also put about a tablespoon on the plate, say, near the potatoes, then with the back of the spoon, give it a arching smear kind of around the potatoes. Extra coulis can be used eaten with other things as is (it holds a while so is a fine 'leftover'; the flavor is best if used within 2 days so for the main event--the steaks--keep that in mind), or mixed with mayo for a tasty dressing or sandwich spread.
Just a thought.