Brush the bread on both sides with the remaining olive oil and grill or broil until golden on both sides. Rub one side of each toast with the garlic and set 4 of the slices, garlic side up, on a work surface. Arrange the tomatoes on the toast and season with salt and pepper. Spoon the shallot vinegar over the tomatoes, and top with the arugula, steak and anchovies. Cover with the remaining toast and cut in half. Serve immediately.