I sent my husband to the store to buy skirt steak. He came home with Beef Loin Skirt Steak. It looks like a regular steak that has been run under the machine that tenderizes meat (think cubed steak). I wanted to use it to make Mongolian Beef. I know this isn't the same cut as a skirt steak, but I'm wondering if anyone has cooked with a beef loin skirt steak? It's not really what I wanted but I'm going to use it for dinner anyway. No sense wasting a perfectly good cut of meat. Will it be tender & flavorful like a skirt steak when sliced thin or should I use it in another dish, such as swiss steak?