1. Crush the peppercorns with a rolling pin. You may place a piece of plastic wrap over the peppercorns as you crush them.
2. Place the crushed peppercorns, sea salt and olive oil in a small bowl to form a paste.
3. Rub each steak with this mixture and place a plastic bag.
4. Place in the refrigerator for at least one hour or up to a day or two.
5. Heat a large cast iron frying pan over a high heat. Place the steaks in the frying pan.
6. Heat a large cast iron frying pan over a high heat for about 5 minutes.
7. Place the steaks in the dry frying pan and cook 3 to 4 minutes to let a nice char form; do not move steaks while cooking.
8. Turn the steaks over and cook 2 minutes more for rare steak, or 3 to 4 minutes more for medium-rare.
9. The more firm the steak feels to the touch the more well done it is. Place on a cutting board and let the steak rest for about 5 minutes.
10. Slice steaks against the grain.

For the Salad and Vinaigrette:

1. Place all of the ingredients for the vinaigrette in a small bowl and whisk.
2. Place the peppers over a flame to form a char. Place the peppers in a plate to let cool down.
3. Scrap the char off of the peppers and slice.
4. Heat a large cast iron frying pan and place the tomatoes, onions and garlic in the pan and sprinkle with sea salt and a drizzle of olive oil. Let the vegetables achieve a nice char and remove from the pan to cool.
5. Place the arugula on a platter and arrange the steak slices over the leaves.
6. Top the steak with the ripped fresh basil leaves.
7. Arrange the peppers, tomatoes, onions and garlic around the edges and drizzle with the vinaigrette.