Help! At the farmer's makret last week I bought this frozen beef that said skirt steak. I read threads about it here and looked at pictures of it at epicurious dot com, and I don't think what I have is the same.
Here's what I have: a stringy, yard-long, roughly three-inch-wide piece of beef with some fat attached. It was folded accordian-like into a vaguely steak-like shape around eight inches long when I got it. Stupidly, I didn't ask the farmer anything about how to cook it.
I marinated it in balsamic with chpped shallots, cumin, s/p, and a trace of olive oil. I was intending to grill it. Please advise, speculate, ruminate on your own mystery cuts (successes OR failures)... TIA!