4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
2 cloves garlic, cracked from skin and halved
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs rosemary very finely chopped
Salt and freshly ground black pepper or grill seasoning, if desired
4 cups arugula leaves
1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces
Parmigiano-Reggiano, for grating
Heat grill or grill pan to medium-high to high.
Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.