Season steak with salt and ground black pepper. Heat Bertolli Extra Light Tasting Olive Oil in large nonstick skillet over medium-high heat and cook steak, turning once, 10 minutes or until desired doneness.
Whisk together lemon juice, lemon peel, orange peel, and Bertolli Extra Virgin Olive oil in medium bowl. Add chickpeas, olives, green onions and pepperoncini. Add Arugula; toss to coat
Slice steak and serve salad on top.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.