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Season the steak generously with salt and pepper. Sear over high heat for 3–5 minutes per side, depending on thickness, until medium-rare to medium. Let rest for 5–10 minutes, then slice very thinly against the grain.
In a bowl, combine the tomatoes, olive oil, balsamic vinegar, salt, and pepper. Let sit for 10–15 minutes.
Mash the avocado with the lemon juice and a pinch of salt.
Toast the sourdough until golden. While warm, rub each slice with the garlic clove and drizzle with a little olive oil.
Spread the avocado over one slice of bread. Layer with the sliced steak, bruschetta, freshly shredded Parmesan, and arugula.
Finish with another drizzle of olive oil and flaky sea salt, if you’d like. Slice in half and enjoy!