Make chili! :D
The siren song of cheap beef captivated me when I saw cryovac skirt steaks for $2.99/lb. I picked the smallest bag - 10 lb.
My first try was to grill them over hot coals. I did a few and we had them for dinner. Much chewing ensued. I looked back at several recipes and they were insistent on cutting cooked skirt steak across the grain. I see why!
The next shot was to use a coffee rub and smoke them the way I would a brisket. (The brisket I did that way was great!) The skirt steak was Tough! It came out of the mini-WSM at 180° and I put it in a ceramic dish, foiled it and put in the oven for several more hours. It was still Tough! And now it was Dry!
So I carefully cut it all across the grain, made a pot of pinto beans and added the beef along with tomato juice, diced canned tomatoes, onions, a bell pepper and various chili spices. It's pretty good now. :)
That was the first half. I just grilled the second half and it is resting - no doubt gathering strength. I'll have to do something else with this. maybe I'll just freeze it while I plot my next move.
Though tough, this can't hold a candle to beef cheeks. Those are the champs when it comes to Tough! And they are over half fat to boot. But with sufficient boiling they make a terrific stock that makes an awesome beef barley soup.
Feel free to share your strategies for dealing with that occasional piece of tough beef.