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In a small bowl, whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, oregano, salt, and pepper until combined.
Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat on all sides. Reserve no portion of the marinade — it will be discarded after marinating. Cover and refrigerate for at least 1 hour and up to 4 hours.
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