Skirt steak, friend or foe? and other "challenging" meats...

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I remember seeing on a cooking show, a chef telling someone that it's impossible to cook a skirt steak rare and making it tender. Admittedly, skirt steak can be quite tough if it's not prepared properly, but I can't imagine a professional chef feeling that way, when I (as a home cook who has no formal training) cook skirt steak rare OFTEN, and it's always tender and delicious. What's my secret? I marinade it in a mixture of lemon juice, lime juice, chopped cilantro and a touch of olive oil. I also know how to cut it properly (across the grain). Never had a tough bit of skirt steak that I prepared rare. How about you? For that matter, have you ever heard/seen a professional chef make a statement about how a meat cannot be prepared that you know for a fact is wrong?