03In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.04Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.05Chop the bacon and add it to the tomato salad, then fold in the arugula.06Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.