Flap Steak

Also known as ranchera, this is the most popular cut of beef you will see in any backyard carne asada. It would even be fair to call this the king cut of carne asada because it is so versatile and affordable. When it’s on the thicker side, you can season and grill it until medium-rare, and when it’s on the thinner side, you can leave it on the grill a little longer so it chars up until the edges are crispy and delicious. Some people love thick-cut asada and others prefer thinner and more jerky-like. Both are great options. Look for flap steaks that are deeply and brightly red.