Grilled "Italian" Steak with Arugula and Tomato Salad

Ingredients

• tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 2 pounds rib-eye steaks, at least 1 ½ to 2-inches thick
• 2 medium ripe red tomatoes, diced
• 2 bunches arugula, stems removed, very, very coarsely chopped, about 6 loosely packed cups