Steak Au Poivre and Broiled Stuffed Tomatoes

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4 vine ripe tomatoes, red or yellow, tops trimmed and seeded

Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn

1/2 cup grated Parmigiano-Reggiano

1/2 teaspoon crushed red pepper flakes

1 clove garlic, chopped

2 cups arugula leaves, the tops of 1 bunch

4 New York Strip steaks, 1-inch thick

3 tablespoons coarse ground black pepper

Olive oil or cooking spray, to coat skillet

1/4 cup good brandy

2 tablespoons butter