You can substitute the Flank Steak with Eye of Round Fast-Fry Steak (a steak that is about ¼ inch/5 mm thick) and cut the steak into strips that are about 1 inch (2.5 cm) wide. While commercial jerky lasts at room temperature for a long time, homemade jerky is good for just a short time at room temperature and is best stored in the fridge or freezer for longer storage.
Beef Steak Jerky
- Prep Time: 30 minutes
- Cook Time: Marinating: 24 hours Cook: 1.5 hours
- Total Time: 27 hours
- Yield: 30 pieces 1x
Ingredients
2 lb (1 kg) Beef Flank Steak
¼ cup (60 mL) EACH Worcestershire sauce and soy sauce
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) EACH garlic powder, onion powder and ground coriander
½ tsp (2 mL) EACH smoked sweet paprika and fresh ground pepper
Instructions
- Place the steak in the freezer for 20 minutes to firm up slightly.
- Meanwhile, whisk together Worcestershire sauce, soy sauce, balsamic, honey, garlic powder, onion powder, coriander, smoked paprika and pepper in a small bowl. Set aside.
- Cut the steak in half crosswise using a sharp knife. Slice each portion of steak with the grain into slices ¼ inch (5 mm) thick (see Tip).
- Place steak strips in a large sealable freezer bag. Pour in marinade; seal bag and turn it over a few times to ensure all the beef gets fully coated with the marinade. Refrigerate for 24 hours.
- Place a strainer in a large bowl. Pour in beef and marinade; let beef drain for 5 minutes. Discard marinade.
- Line two large rimmed baking sheets with parchment paper and place a metal rack on top of the parchment. Arrange the beef strips in a single layer on the metal racks, spacing them apart.
7. Cook in preheated 225°F oven for 1½ hours. Flip each strip of beef over and cook for 1 to 1½ hours longer or until the beef is dry but still slightly pliable. Let cool completely on racks. Store in an airtight container at room temperature for up to 1 month, refrigerator for up to 6 months or freezer for up to 1 year.
Notes
Cutting the beef with the grain gives the jerky a more traditional mouth feel. The beef can be cut across the grain instead for a jerky that is slightly more tender.
This recipe can be dried in an electrice dehydrator instead of the oven. For optimal food safety, bake jerky in a preheated 350°F oven for 8 to 10 minutes until cooked through, then simply dry at 155°F for 6 to 8 hours according to manufacturer’s instructions.
Per 1 cooked portion (1 piece): about 45 Calories, 6g Protein, 1.5g Fat, 0g Carbohydrate, 30mg Sodium.
%DV: Iron 3%, Zinc 16% (Good Source), Vitamin B12 23% (Good Source)
