Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?
Tough beef becomes tender because the connective tissue breaks down into gelatine in the presence of heat and moisture. This can be sped up considerably using a pressure cooker, so that's your solution. 

There are considerations to this: a pressure cooker that could take 15 lbs of skirt steak all at once would be very large, hard to handle, and possibly expensive. You would likely want to do it in smaller batches in a smaller cooker to make it manageable, but then you are creating a load of work for yourself. Whether the time saved versus the extra effort is worth it is something you'd have to think about.