2 pounds flank steak
1/2 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Thinly slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). We recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.
Transfer the strips of steak to a large ziplock bag.
In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
Refrigerate for at least 30 minutes or up to 1 day
To Dehydrate - Lay the strips out in a single layer on the trays. Dehydrate at 160 degrees for 4-6 hours depending on the thickness and desired texture. (But cooking times will vary based on the thickness of your meat).
Remove jerky and transfer to a sealed container. Refrigerate up to 1 month.