Combine the oil, garlic, parsley, thyme and rosemary leaves in a food processor. Pulse to finely chop. Pour half the oil-herb marinade over the steaks in a large dish and marinate the steaks 2 hours and up to 24 hours, refrigerated.
Preheat a cast-iron pan or outdoor grill for a medium-high heat. Remove the steaks from the marinade, wipe off excess and sprinkle with coarse salt and black pepper. Place the steaks in the pan or over the hottest area of the grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
Cook the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow 4 to 5 minutes per side for medium-rare. After turning the steaks to the second side, brush on some of the remaining oil-herb marinade for added flavor. After cooking to desired doneness, remove the steaks from the grill and allow them to rest for 5 minutes.
Drizzle the arugula with oil and balsamic vinegar in a large bowl. Shave Parmesan over top (about 1/2 cup), toss and place equal portions on each of 4 plates.
Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. Sprinkle with salt and pepper.
Squeeze a little lemon juice over the steaks, drizzle with some olive oil and serve.