I think people are looking at this problem the wrong way. Instead of asking "what can step mashes do for my beer's flavor?" we should be asking "why does anyone do step mashes in the first place?" German brewers didn't invent decoction mashes because they tasted good. They were a solution to a narrow technical problem. Step mashes are an answer to another narrow technical problem when mashing "undermodified" or highly nitrogenous malts or adjuncts. "Undermodified" in this context depends on the goals and equipment of the brewer.
Any modification of the malt that doesn't happen in the malt house has to happen in the brew house. Conversely, modification that happens in the malt house doesn't need to be done in the brew house.'
So the answer to whether or not step mashes are appropriate, or if decoctions are appropriate, depends on the composition and modification of your malt, and any unmalted adjuncts you may be using. Some modern British pale malts have a Kolbach index approaching 50%, which would've been horribly overmodified even twenty years ago, and are perfectly suited to high-temp single infusion mashes.
I guess my main point is you should have tangible, demonstrable reasons for the decisions you make, and try not to be blinded by the conjecture of people like me on the internet.
I'm looking forward to the evaluations of the beers I sent out, which would be germane to this topic.