I've seen this post for a couple of days but was looking for the link to an article that explains REAL Carne Asada
First, there is a big misconception as to what Mexican food is here in the US(don't get me started with Rick Bayless please).
There are so little places here in the US that serve steak MR because they use lower grade meats but that doesn't mean that they use the same cuts in Mexico, I was born in the state of Sinaloa and lived there until my teen years, we and Sonoran's know what carne asada is, and let me tell you is not skirt or flank, usually most of the people living in the US are from the south of Mexico where pork chicken and pejelagarto are mostly consumed, They don't know much about carne asada.
someone mentioned that we use only lower grade cuts, what do you think we do with the rest of the cow? being that Mexicans or any 3rd world country doesn't waste any of the parts, we eat the head, sweetbreads, tail, tripe etc.
Also we don't use any marinades for Asada, salt and if it gets lucky pepper!
if you have time please read the article.
Thank You for reading