1 1/2 to 2 lb. lean flank
steak
1/4 cup soy sauce
1 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion salt

Trim and discard all fat from meat. Slice meat in long
1/4-inch thick strips (easier if meat is partially frozen).
Combine remaining ingredients. Add meat strips, coating all
surfaces. The meat will absorb most of the liquid. Cover
tightly (I use a Ziploc bag) and marinate overnight in refrigerator. Drain off
any liquid. Arrange meat strips together
but not overlapping, directly on oven racks. Dry meat at
lowest oven temperature, 150 degrees to 200 degrees until meat turns brown,
is dry and feels hard (about 10 hours or overnight). Cut into
1-inch pieces, using scissors. Cool thoroughly before storing
in airtight containers. Beef jerky keeps indefinitely at cool
room temperature or in refrigerator.