Ingredients

• 2 pounds flank steak (or eye of round or top round steak)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

Dehydrator Instructions

• Thinly slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).
• Transfer the strips of steak to a large Ziplock bag.
• In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the Ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
• Refrigerate for at least 30 minutes, or up to 1 day.
• If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable.
• Remove jerky and transfer to a sealed container.
• Refrigerate for up to 1 month.

Oven Instructions

• Preheat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions.  Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef jerky is dry and firm but still pliable, about 4 hours, flipping the beef jerky once about halfway through.  Cooking times will vary based on the thickness of your meat.
• Remove jerky and transfer to a sealed container.
• Refrigerate for up to 1 month.

Hints & Tips

Place the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.