Always looking for ways to turn the cheapest cut into something special, I found thin-sliced boneless beef shoulder at my local HT for less than $5/pound.
Very simple preparation here with olive oil, salt and pepper. High heat with frequent turning to make sure it browns well. There’s a stripe of gristle that you should cut out of it, and then bias cut against the grain. Honestly, it’s pretty comparable to skirt in terms of cooking time, taste. Definitely not something to overlook.