Four 10-ounce skirt steaks
1/4 cup plus 1/8 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 shallot, minced
3 tablespoons olive oil
12 shishito peppers
1 red onion, sliced and separated into rings
1 teaspoon fresh tarragon, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
2 tablespoons champagne vinegar
Salt and ground black pepper
3 tablespoons champagne vinegar
1 tablespoon chopped red onions
3/4 cup orange juice
1/4 cup olive oil
Salt and ground black pepper
8 ounces arugula
1/4 cup cherry tomatoes, halved
4 ounces Cheddar, sliced thin
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