Ingredients
1 beef flank steak (1-1/2 to 2 pounds)2/3 cup reduced-sodium soy sauce2/3 cup Worcestershire sauce1/4 cup honey3 teaspoons coarsely ground pepper2 teaspoons onion powder2 teaspoons garlic powder1-1/2 teaspoons crushed red pepper flakes1 teaspoon liquid smoke
Preparation
Trim all visible fat from steak. Freeze, covered, until firm, about 30 minutes. Slice steak along the grain into long 1/8-in.-thick strips.
Transfer to a large resealable container. In a small bowl, whisk remaining ingredients; add to beef. Seal container and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.
Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade. Drain on paper towels; pat dry. Discard marinade.
Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven until beef becomes dry and leathery, 3-4 hours, rotating pans occasionally. (Or use a commercial dehydrator or smoker, following manufacturer’s directions.)
Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. Store jerky, covered, in refrigerator or freezer.
