I bought some skirt steak intending to serve it as steaks tomorrow night. I happened to pull out the meat tonight and I know skirt steak is thin, but these cuts are extremely thin (max 1/8 inch, 1/10 in some areas, nearly see through). I'm used to a skirt steak which is at least 1/4 and usually up to 2/3-3/4 inch thick. I think I must have an inner skirt steak, rather than the outer skirt, but now I don't know what to do with it. Would it be a good idea to even try to sear it as a steak? My dinner guest requested steak so I'll perhaps have to pick up another option, but for this cut I'm thinking just slice it into strips and save for a quick stir fry perhaps, but wanted to find out if anyone had used a skirt of this thickness for steak before.