I was totally inspired by Mark Bittman's home-made taco recipes in today's NY Times, and would like to try some myself. The problem is that the beef he calls for (skirt steak) is grilled, and I live in an apartment and am sadly grill-less. Anyone know how to adapt skirt steak indoors? Or is there a better beef for indoor tacos?
Here's the link to the story:
The Taco Joint in Your Kitchen