Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
In a large bowl, toss the halved cherry tomatoes, torn mozzarella and sun dried tomatoes with a few tablespoons of olive oil, red wine vinegar, salt, pepper, arugula and red onions.
Slice the steak against the grain and top with the tomato salad. Serve immediately.
Notes
Use your favorite greens to make your favorite summer meal.