Prepare a Charcoal fire or preheat a gas or stovetop grill. In a small saucepan over low heat, cook ⅔ cup of the olive oil and the garlic until the garlic is lightly browned and beginning to crisp. Take the pan off the heat, stir in the rosemary and cracked pepper, set aside, and keep warm.
Rub the steak liberally with 2 tablespoons of the olive oil and season liberally with salt and pepper. Grill the steak over high heat until rare to medium rare. (If you do this on the stovetop with a ridged grill pan, you’ll need plenty of ventilation!) Transfer the steak to a cutting board and let it rest for 5 minutes or so. This allows the juices to “retreat” back into the meat and redistribute themselves.
Spread the arugula on a serving platter. Slice the steak thinly across the grain. Arrange the meat on top of the arugula and pour the warm seasoned oil over the meat. Drizzle with Reduced Balsamic Vinegar and scatter Fried Capers over all. Serve with lemon wedges.