Many people consider carne asada to be different things in my experience. So what is it to you?
What cut of beef?
Marinated or non-marinaded? [what ingredients]
Dry rub or none? [ " ]
Thin or thick?
I think the best carne asada I have had comes from our local Carneceria in Fallbrook, Ca. It is a super thin cut of arranchera I believe, that is seasoned with and adovada chile paste. We take it home and throw it on the grill until it almost crisps up from its own fat. Between the adovada flavor and the superb thinness - its heaven tucked into a warm tortilla.