How to Make Beef Jerky With Flank Steak
- 1). Position a knife so it faces the opposite direction of the lines across the top of the meat (known as the grain), then cut the flank steak into slices as thinly as possible. Cutting against the grain of the meat instead of in the same direction makes the slices more tender.
- 2). Add 2/3 cup soy sauce, 2/3 cup Worcestershire sauce, 1 tbsp. honey, 2 tsp. onion powder and 2 tsp. pepper to a gallon-sized plastic storage bag. Tightly secure the bag and use your hands to thoroughly combine the ingredients.
- 3). Open the bag and add the flank steak slices, making sure the mixture evenly coats all of the meat. Start near the bottom of the bag and use your hand to get rid of the air inside the bag, then tightly secure it.
- 4). Place the plastic bag into a large glass baking dish. Position the bag so it lies completely flat across the bottom of the dish, then store in the refrigerator for at least three hours (or up to six hours to give the meat a more intense flavor).
- 5). Position a wire rack on top of a layer of paper towels, then take the meat out of the bag and place it evenly across the wire rack. Leave the meat on the rack until the liquid stops dripping (the time can vary depending on how long the meat was soaking).
- 6). Turn your oven on its lowest temperature, then add the meat strips directly onto the oven rack. Keep the oven door slightly ajar so air can get into the oven. If it won't stay open, crumple up aluminum foil and use it as a door stop.
- 7). Keep the meat in the oven for a minimum of eight hours if you want a chewier jerky. Leave it in for an additional four hours (12 hours total) if you want a tougher jerky. Remove the beef jerky and store in an airtight container (beef jerky doesn't have a definite expiration date, so you can safely consume as long as it doesn't grow mold).
