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Ingredients

• 1 flank steak (2 pounds)
• Olive oil, for liberal drizzling
• 1 teaspoon fennel seed
• About 2 teaspoons Kosher salt
• 7 cloves garlic, 6 thinly sliced and 1 halved
• 4 cups rosemary leaves, coarsely chopped
• 2 tablespoons black pepper, coarsely ground in mortar and pestle or crushed with small pan
• 1 lemon, divided
• 4 cups arugula
• 1 cup flat leaf parsley tops and/or celery leaves
• 1/2 pound Pepato or medium-age Pecorino cheese, shaved into wide curls with a vegetable peeler
• 1/2 cup pitted green olives, such as cerignola
• 1 small loaf ciabatta bread, split and charred
• 2 vine-ripe tomatoes

Description

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