Instructions

1. Add steak, coconut aminos, olive oil, Worcestershire sauce, garlic, salt, and pepper to a shallow dish or large ziplock bag.  Toss to coat, transfer to fridge and let marinate for a few hours. 
2. Preheat grill or grill pan to high heat (500-550 degrees), and make sure grates are well oiled.  Remove steak from fridge and allow to come to room temperature while grill is heating. 
3. Meanwhile, in a small bowl whisk together olive oil, juice and zest of lemon, garlic, salt and pepper; set aside.
4. When grill is heated to desired temperature, add skirt steak and cook for 2-3 minutes, flip and cook another 2-3 minutes.  Timing depends on desired doneness and temperature of grill.  I like mine medium rare and took it off the grill when the internal temp read 125 degrees.  
5. Remove steak from grill and wrap in foil to let rest for 5-10 minutes.  Then, place onto cutting board and cut against the grain into thin strips.  
6. Divide arugula and tomatoes evenly among 4 plates and drizzle with lemon vinaigrette.  Top with steak and cheese.  Serve with slices of toasted baguette and enjoy!!