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In a medium baking dish, add the beer, chipotle peppers in adobo sauce, garlic, cumin, brown sugar, and salt, and mix well. Add the skirt steak to the marinade and toss to coat. Add citrus slices on top of the skirt steak. Cover and refrigerate for at least 1 hour or up to overnight.
Remove the steak from the marinade and pat dry.
When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
Toss the bell peppers in olive oil and place them directly on the grill. Lay the onion slices next to the bell peppers and cook for 10-15 minutes or until the peppers and onions have softened and developed a light brown color.
Insert the probe horizontally into the center of the steak. Place the skirt steak directly on the grill grates, close the lid, and cook for 3-5 minutes on each side or until the exterior is lightly browned and the internal temperature reaches 125˚F for medium-rare.
Remove the steak from the grill and let rest for 5-10 minutes.
Remove the peppers and onions from the grill and slice into strips. Slice the steak against the grain into strips. Serve the pepper and onions with the sliced steak, lime, cilantro, guacamole, rice, and beans. Enjoy!