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Categories:
flank steak onion thyme bay leaves salt garlic pepper cloves cider vinegar red wine Worcestershire sauce soy sauce
Viewed: 29 - Published at: 5 years agoIngredients
- 4 lb. flank steak
- 1/2 c. onion, diced
- 1/3 tsp. thyme, ground
- 2 bay leaves
- 2 Tbsp. salt
- 2 cloves garlic, crushed
- 2 tsp. pepper
- 2 whole cloves
- 1/2 c. cider vinegar
- 1 c. dry red wine
- 1 c. Worcestershire sauce
- 1 c. soy sauce
Method
- Trim any fat and gristle from flank steak. Cut meat with grain into thin slices (partially freeze first to make slicing easier). Combine remaining ingredients and pour over steak strips. Marinate in refrigerator about 15 hours. Squeeze marinade from the meat by rolling strips with rolling pin.
- Place meat on baking sheets or directly on oven racks and dry in a 175° oven for 9 hours, turning once.
- If using rack, place foil under to catch any drippings.
