I read a great thread in the Chef's forum, where one of Chef's advised a beginner chef to buy the book "Bouchon" by Thomas Keller and to cook one dish a night until it was perfected, when the beginner was able to cook the entire book, they would have "upped" their skills. Sounded like sage advise, so I bought the book, handed it to my wife and told her to start my adventure. She picked skirt steak with caramlized shallots and red wine Jus, "Bavette A La Bordelaise". Not surprisingly, I found out that I have a long way to go, to "up" my skills!!!!! Understand my shortcomings, but I can't imagine how you can cook a skirt steak a total of three minutes in a skillet and then five minutes the oven and have it come out tender? Skirt is simply too tough of a cut of meat to have it be anything but "tender"cooking it this quick. I'm thinking that maybe my pallet isn't up to my expectations of Bistro cooking,. Certainly understand that my skills are very lacking, but the basic timeframe for cooking such a low cut of meat to be tender in such a short timeframe, has got me wondering. If you reply it is soley me, I understand. But am I wrong in my belief on the cut of meat not lending itself to being tender by cooking it in this manner? Appreciate the comments, not sure what she'll pick for tomorrow night........ Thanks, tcollins PS: By no means has my lack of success thwarted my adventure, not sure what it will be tomorrow night, she's picking again!!!!