Marinate skirt steak. Whisk together beef broth, olive oil, vinegar, tamari or coconut aminos, ginger, garlic, pepper, and sea salt in a large bowl. Add skirt steak, cover, and refrigerate for 2-3 hours to marinate.
Cook the tomatoes: preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Add tomatoes, drizzle with olive oil, and sprinkle with sea salt and pepper. Roast 25-30 minutes, or until blistered. Remove from oven.
Prepare cilantro lime sauce. Add all ingredients to a high-speed blender and blend on high until smooth and creamy. Pour into a jar, seal, and store in the refrigerator until ready to use.
Heat cast iron skillet over medium-high heat. Add skirt steak and cook 3-5 minutes per side (3 minutes for more rare).
Let steak rest for 10 minutes before serving.
Serve skirt steak with roasted tomatoes and drizzled with cilantro lime sauce. Enjoy!