The meat has a savory flavor and just a bit of heat!
Ingredients
1 beef flank steak (1-1/2 to 2 pounds)
2/3 cup reduced-sodium soy sauce
2/3 cup Worcestershire sauce
1/4 cup honey
3 teaspoons coarsely ground pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon liquid smoke
Directions
-Trim all visible fat from the steak. Freeze, covered, until firm, about 30 minutes. Slice steak along the grain into long 1/8-inch thick strips.
-Transfer to a large resealable container. In a small bowl, whisk the remaining ingredients; add to beef. Seal the container and turn to coat. Refrigerate for 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 for 5 minutes. Using tongs, remove the beef from the marinade. Drain on paper towels; pat dry. Discard marinade.
-Arrange beef strips in a 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 the manufacturer’s directions.)
-Remove from oven; cool completely. Using paper towels, blot any beads of oil on the jerky. Store jerky, covered, in the refrigerator or freezer.
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