Freeze the flank steak partially to make it easier to slice. Cut it into 3/8- to 1/4-inch strips. Meat cut with the grain will be chewy, cut against the grain will break more easily when dry.

Combine ingredients other than steak to make marinade. Marinate steak strips for 1 hour, then dry in dehydrator for 8 to 10 hours. It is ready when it bends like a green willow twig without breaking. Long-term storage should be in the refrigerator.

From the Mm database of Judi M. Phelps. Jphelps@slip. Net or jphelps@best. Com