In a medium bowl, whisk together olive oil, low-sodium soy sauce, Worcestershire sauce, fresh lime juice, and minced garlic until fully combined. Stir in light brown sugar, ground cumin, chili powder, smoked paprika, and black pepper.

Trim excess fat from the skirt steak and pat it dry with paper towels. Place the steak on a cutting board.

Place the skirt steak into a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully covered. Seal the bag or cover the dish tightly and refrigerate for 4 to 12 hours.

Take the marinated steak out of the refrigerator 30 to 45 minutes before cooking to come to room temperature. Preheat your grill or skillet to high heat, about 450-500°F.

Pat the skirt steak dry again with paper towels. Place the steak on the cooking surface. Cook for 2-3 minutes per side for medium-rare, flipping only once.

Once cooked, transfer the skirt steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 5-10 minutes.

Slice the skirt steak thinly against the grain, aiming for 1/4 to 1/2 inch thick pieces. Serve immediately.