Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

Ingredients

• 4 cups arugula leaves 
• 1 pint cherry heirloom tomatoes red yellow cut into bite-size pieces
• 2 cloves garlic halved
• 4 servings grill seasoning black freshly ground
• 1  optional: lemon 
• 4 servings olive oil extra-virgin for drizzling, plus 2 tablespoons
• 4 servings parmigiano-reggiano for grating
• 4 sprigs rosemary very finely chopped
• 4  sirloin steaks 

Equipment

• grill
• grill pan
• peeler

Directions

1. Heat grill or grill pan to medium-high to high.
2. Rub room temperature meat with cut garlic.
3. 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.
4. 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.