1)  Take steak out at room temp for at least an hour… rub olive oil or even the garlic oil if you have it done… generously season with salt and pepper- get it to room temp… up to 2 hours out… 

2)  To make the garlic rosemary oil.  Combine 2/3 cup olive oil with the sliced garlic. Heat up in a small sauce pan over med/to low heat. Let garlic turn slightly brown/golden on edges… remove from heat and add the rosemary- watch it sizzle… Salt and Pepper-set aside

3)  Rinse and dry your capers- put in pan with just enough veg or grapeseed oil over tops… allow to fry and let buds open up. Use slotted spoon to place on paper towels and let drain. 

4 ) Preheat grill pan over medium high heat… place the seasoned steak on grill in 10 oclock direction… then wait atleast 2 mins and turn on same side to 2 oclock.  Then flip over and let cook. If steak is too think you can finish in a 400 degree oven- the thickest part of the steak should temp out at 130 F —LET REST… prepare arugula 

5)  Add arugula to a bowl and toss with half the infused oil…. Add some of the garlic and rosemary… don’t over dress- add salt and pepper… Lay on platter-add half capers, parm curls

6))  Slice meat on the bias across the grain. On the bias means at a slight angle… do thin strips- best you can… 

 7)  Add rest of capers, dressing and garlic on steak…add parm curls,salt and pepper, drizzle balsamic…  add random lemon slices… 

In Italy the arugula is ontop of the steak... you choose... I like it both ways

Enjoy!