Ingredients
- 1-½ to 2 lbs flank steak
- For the teriyaki marinade:
½ cup reduced sodium soy sauce
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- ¼ cup mirin or dry white wine
½ tsp Chinese 5-Spice seasoning
- 1 tsp dried ginger
couple pinches black pepper
- 1 tsp meat tenderizer
- ½ tsp hickory liquid smoke
- For the beer barbecue marinade
¾ cup beer preferably a lager
- 1 Tbsp BBQ seasoning
- 2 Tbsp turbinado sugar or sugar in the raw
½ tsp garlic powder
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1 tsp meat tenderizer
- ½ tsp hickory liquid smoke
Directions
- Remove as much fat as possible from the steak. Slice the meat into thin 1/4-inch slices using a sharp straight-edge knife. Alternatively, have the butcher do this for you.
- For either marinade, add the ingredients to a large, resealable bag. Close the bag, and shake to combine.
- Add the sliced steak to the bag and gently ensure all the meat is coated with marinade. Refrigerate overnight.
Food dehydrator instruction
- Transfer the marinated pieces of steak to a single layer on the grates of a dehydrator.
- Dehydrate for 4 hours at 160°F.
- Check for doneness (see below).
Convection oven instruction
- Place a bake rack onto a large bake sheet and layer the steak on that.
- Place in the convection oven set to 175°F for 3 hours.
- Check for doneness (see below).
To check for doneness
- Take a piece of jerky, cool a bit, and bend to a 90° angle. If moisture squeezes out, it needs to cook longer. If the meat bends and snaps, it is overdone. If the meat slightly cracks but still bends, it is just right.
Nutrition
170 kcal