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March 4, 2014
Directions
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 long 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 onto trays and follow manufacturers recommendations
Ingredients
- 1 1/2 to 2 pounds flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- PREP 20 min
- COOK 8 h
- READY IN 12 h
- YIELD 10oz
- DIFFICULTY Beginner
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