Steak with Tomato-Bacon Salad Topper

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8 slices smoky bacon

4 flat iron or sirloin steaks, 8 ounces each

2 large garlic cloves, halved

Extra-virgin olive oil, for drizzling, plus 3 tablespoons

2 sprigs rosemary, leaves chopped

Salt and freshly ground black pepper

2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered

1/2 small red onion, chopped

1 cup shredded basil leaves

2 cups baby arugula

Parmigiano-Reggiano, for shaving