Maybe it's rolled up to form that roast shape?

I'd probably thaw it and then see if it is a big hunk o'beef or rolled up skirt steak that is thinner. Either way you could cut up in cubes and make stew, chili, veg beef soup, Kansas City Steak soup, or slow cooked beef to shred and use for tacos or enchiladas, or shred and heat with BBQ sauce to make beef BBQ sandwiches.

If it is a thinner skirt steak rolled up, you could marinate, grill, then carve into strips for fajitas.....ole!
Teresa

Didn't think of that!

Skirt steak is flat, that is most likely rolled up. I love skirt steak and use Alton Browns skirt steak marinade and grill the steak after marinating a day or two.

Fajitas

Skirt steak is awesome stuff.

I'd marinate, then sear on high heat in a cast iron pan just until browned, maybe 2 minutes a side, then slice thinly and eat. Since the cut is thin, you have to be careful to not overcook it. If the first slice isn't quite done enough, give it another quick sear. I like a quasi Korean BBQ sort of marinade - look up recipes, usually some combination of soy sauce, black or rice vinegar, sesame oil, garlic, ginger, sugar, salt, pepper, cornstarch, a bit of hot sauce.

I love it sprinkled with montreal seasoning and then grilled...it's a delicious cut of beef.

Skirt steak - can it be altered into a meat dress?

If not, I'd opt for fajitas or other marinated recipe. I'd also ask the butcher to freeze it flat next time, assuming it would fit in your freezer that way. Faster to thaw, easier to split while frozen, etc.

Well, I'm not the sharpest knife in the drawer. I took that roast still almost fully frozen and ran it through the meat slicer to get nice thin slices for fajitas, Chinese beef with broccoli and some French dips. Then realized that it had been lined with paper before it was roled, so I stood there picking hundreds and hundreds of little tiny slivers of paper out of all my beautifully sliced meat. LOL

LOL, reminds me of one of my first days working at a deli many moons ago. Someone ordered a bologna hero. I needed to start a new loaf, so I trimmed off the end, cut off some outside wrapping, sliced, assembled, and sold the sandwich. Later in the day someone else ordered bologna and another clerk took the order. I watched as he cut back the clear plastic "shrink-wrap" that I hadn't noticed. I still laugh, thinking of the poor guy who had to peel all that plastic out of his sandwich. We never heard about it that I know of, so I assume the customer wasn't a regular - and probably didn't become one!

Skirt steak is not cheap here. $14.00 a lb.

A very tasty cut of meat. For me, sous vide to medium rare is my preference, otherwise it can be very chewy.

dcarch

I don't like it because it's so chewy. I'd braise slices with onions, red wine and garlic and serve with a lovely creamy mash.

I recently prepared a skirt steak similar to how I do a flank steak. Sauted it in a cast iron pan at very high heat, then turned it in the pan and placed it in a high oven for 6 or 7 minutes. Then I poked some holes in it and poured the marinate over the already cooked meat and made a little tent of tin foil, put it over the meat, and left it for 5 minutes. Served it with the rest of the marinade. Waaay better than marinating before hand.