This is a simple supper my husband and I have often, especially in the warm summer months.

Ingredients

• 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
• 1 lemon
• Parmigiano-Reggiano, for grating

Directions