Good carne asada at home comes from the right cut, enough surface drying, high heat, and knowing when to stop so the meat stays juicy instead of tightening up.
You do not need restaurant equipment, but you do need a hot cooking surface, a little patience before flipping, and a place to rest the meat before slicing.
Rapid read
Arrachera is a classic choice, but other thin grilling cuts can work. If the meat is already marinated, check whether it is very wet or heavily seasoned. Wipe off excess marinade if it is dripping, because too much surface moisture blocks browning.
Preheat the grill, griddle, cast-iron pan, or broiler setup until it is truly hot. Lay the meat down and leave it alone long enough to brown. Flipping too early or packing too much meat into the pan traps steam and dulls the sear.
Give the meat a short rest so juices settle. Slice against the grain for easier bites, and keep pieces modest if you are serving tacos. Warm tortillas, chopped onion, salsa, and lime do more for the plate than overcomplicating the meat itself.
FAQ
Yes. A very hot cast-iron or heavy skillet works well, especially for smaller batches.
Sometimes, but not always. A few hours is often enough, especially if the cut is thin and the marinade is acidic.
Usually because the pan is not hot enough, the meat is too wet, or too much meat was added at once.