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In a small bowl, combine the lime juice, garlic, oregano and cumin. Finely chop 2 tablespoons of the chile peppers and add to the mixture. Taste for spice, add some adobe sauce from the can if desired. Puncture the meat with a sharp knife several times. Sprinkle with salt and pepper. Pour sauce over meat, turning to coat evenly, cover and marinate in the refrigerator for 1 to 2 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill steak over high heat until internal temperature reaches at least 145 degrees.
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