4 pounds Flank steak
1/4 teaspoon ground thyme
2 tablespoons salt
2 teaspoons black pepper
1/2 cup vinegar
1 cup Worcestershire sauce
1/2 medium onion — diced
2 bay leaves
2 cloves garlic. crushed
2 whole cloves
1 cup dry red wine
1 cup soy sauce

Trim fat and gristle from flank steak. With your air tools, cut meat with grain into very thin
slices (partially freeze first to make slicing easier) combine onion,
thyme, bay leaves, salt, pepper, cloves, vinegar, wine, Worcestershire sauce
and soy sauce pour marinade over steak strips to cover and let stand in
refrigerator about 15 hours Squeeze marinade from strips by rolling meat
with rolling pin. Place meat on baking sheets or directly on oven rack and
dry in 175 F. oven 9 hours, turning once if using rack, place over foil to
catch drippings.

Makes 40 to 50 strips.