The two cuts that will most consistently put a big smile on your face are the 'outer' skirt steak and the flap steak previously mentioned...
Both have a wonderful marbling and a full beefy flavor...
You get the Flap steak at the latin meat markets... In Tampa they call it 'Churassco'...
Both of these are great for Carne Asada, but they're my go-to meats in general...
On the grill even better...
Flat iron steak, marinated for about an hour in Cilantro, chopped onion, chopped garlic, lemon juice or red wine (not vinegar) salt, pepper, a splash of soy sauce. Mix enough marinade to cover the steak. Marinate in frig. one hour, flip it over after first half hour.
Grill, medium/medium rare, slice into strips (cross grain)
I'll answer for what I do.. If I'm making tacos I will use marinated flank steak, and that I sometimes chop.
For carne asada dinner, I'll cut thin slices or strips of the skirt steak and cook it medium rare serve with a salsa fresca. From what my friends have told me,Carne Asada can mean "roasted or barbecued meat" but some people will call a particular dish that too. I get so confused!
Skirt steak, marinated and grilled to a rarish med rare... make sense?
Its the only steak I know. Not tenderized. Probably should tell your butcher what you plan to make if you don't see it sold in the meat department already prepared.
Cilantro, white onion, garlic, red wine vinegar, vegetable or olive oil, and salt and cracked pepper.And smidge of Mexian Oregano (1 tsp)rubbed between the palms really well.
I'll vote for:
OUTER skirt steak - inner is ok as well, but outer is more tender.
NO marinating - just an easy rub or easy seasoning.
Char grilled to rare/med rare.
There are quite a few recent threads on this, and people's tastes are all over the map.
My opinion with steak is that less is more when dealing with tender cuts. I'd rather have the taste of the steak shine through. Tender, juicy, char grilled, rare skirt steak=carne asada for me.