Unwrap and trim your skirt steak.
Remove any big pieces of silver skin.
Trim into four pieces about 10" long.
In a shallow pan or dish (we used a Cambro pan), whisk together the marinade ingredients.
Begin with the beer and hot sauce.
Then squeeze in the juice of one lemon.
Then add at the adobo seasoning and whisk until well combined.
Submerge the prepared steak in the adobo marinade, turning to coat.
Cover the pan and refrigerate for at least one hour.
Preheat your Traeger Flatrock griddle to medium high heat.
Remove the marinated steak from the pan and transfer to a tray or cookie sheet.
Discard the remaining adobo marinade.
Sprinkle both sides of the skirt steak with the Traeger Fajita seasoning.
When the grill is very hot, put the steak pieces on the hot griddle and cook on one side for about 8 minutes.
Then flip the pieces and cook the other side for 5-7 minutes until the internal temperature of the thickest part reads 135*.
Transfer the grilled adobo marinated skirt steak to a cutting board and allow to rest for 10 minutes.
Then cut each piece in half. Rotate each half and slice against the grain into strips.
Serve with grilled peppers and onions on corn tortillas for a great and simple meal.