Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into 3 strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat on dehydrator trays and follow the manufacturers directions. (I dried for 12 hours at 130 F)

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Note: 8/14/16: I used flap meat steak and cut with grain. 10/23/21: Used Flank steak which was much better. 12/4/21: Made again with flank steak 1/19/24: Mad again with flank steak