I mean, that means you overcooked it, but your conclusion would make sense, that maybe it’s thinner than you’re used to. For me, IIRC, it’s about 2 minutes (max 3) a side to cook (this is on a well preheated cast iron pan or grill.)
I saw some skirt steak on sale again (no thanks–not falling for that one again!) but this time there were two cuts, “inside” and “outside” skirt steak, the outside one being nearly twice as expensive as the inside one. (It still cost 20 bucks per pound, on sale.) When I was younger, I remember it was a cheap cut of meat, maybe 2 bucks per pound, if that, and it was delicious. I’m pretty sure it was the outside cut I used to cook, that would let me char the outer part while still leaving the inner part pink.
Yes! Outside skirt is the more preferable tender cut, as @DaveUnknown mentioned. I’ve had perfectly fine results with inside skirt, and I have bought it from Aldi before, but outside skirt is far preferable. Here in the markets in Chicago, skirt is usually identified clearly as inside or outside. But, yes, as you note, it’s become a pricey cut of beef over the last couple decades.