Preparation:
trim all fat from flank steak place into a freezer for 30-60 minutes, until firm slice across the grain to a thickness of 1/4-inch combine meat with remaining ingredients-mix well cover and chill for 24-48 hours, stirring occaisionally arrange meat in a single layer on a foil-covered baking sheet bake slowly @ 120 degrees for 8-12 hours, until dry in center and crisp store in an airtight container serve at room temperature |
