In a bowl combine soy sauce, red pepper brine, minced garlic, and extra virgin olive oil. Mix well using a whisk.

Add the flank steak to a resealable plastic bag and pour in the marinade. Remove as much air from the bag as possible, seal, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).

Remove steak from the marinade and pat dry with paper towels. Let it sit at room temperature for about 15 minutes before cooking.

Heat a grill or cast-iron skillet over medium-high heat. Lightly oil the surface.

Sear the steak on the hot grill for 4-5 minutes per side for medium-rare, or longer if preferred.

Transfer grilled steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.

In a small bowl, whisk together lemon juice, olive oil, roasted red pepper brine, kosher salt, and black pepper until well combined. Set aside.

In a large bowl, toss the fresh arugula with the prepared salad dressing until evenly coated.

Arrange the dressed arugula on a serving platter or individual plates.

Top with sliced grilled flank steak, cherry tomato halves, roasted red pepper strips, and your cheese of choice - crumbled blue cheese, goat cheese, or shaved parmesan for that matter all work well.