Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange V

Ingredients

• 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
• 8 ounces arugula
• 1/4 cup cherry tomatoes, halved
• 4 ounces Cheddar, sliced thin