Ingredients

• 4 Sirloin Steaks, 1 inch think
• 2 cloves Garlic, cracked from skin and halved
• Extra virgin olive oil, for drizzling, plus 2 TBS
• 4 sprigs Rosemary, 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
• 1 Lemon
• Parmigiano-Reggiano, for grating

Instructions

1. 1
   Heat grill or grill pan to medium-high to high.
2. 2
   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.
3. 3
   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.