2Place tomatoes onto a large, rimmed baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle with olive oil, toss to coat. Place into preheated oven and bake until tomatoes are softened, approximately 12 - 15 minutes. Using a slotted spoon, remove 3/4 of the tomatoes to a mesh strainer and place over a bowl to drain. Set remaining 1/4 of the tomatoes on the side for garnish.
3In a medium bowl, whisk together the vinegar, garlic, lime zest and lime juice. While whisking, stream in the extra virgin olive oil. Add in the bleu cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper, whisk to combine. Add in the drained roasted tomatoes, whisk together; set aside.
4Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow to melt. Add in the panko and cook until it begins to brown, approximately 3 - 4 minutes, stirring occasionally (be sure to watch carefully as once they brown they can burn quickly). Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
5In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Season both sides of the steaks with seasoning blend.
6Heat a grill pan over medium-high heat. Place the steaks onto grill pan and cook, turning once, to desired doneness (160 degrees for medium). Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
7To serve, stagger steak slices onto serving plates. Top with the vinaigrette and the panko crumbs. To garnish, place the reserved 1/4 of the roasted tomatoes onto plates, top tomatoes and steak with bleu cheese crumbles and chives.