Carne Seca

1. 1

   Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.

2. 2

   With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.

3. 3

   Lay the slices flat in a large glass or enamel baking dish.

4. 4

   Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.

5. 5

   Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.

6. 6

   Remove the meat from the marinade and pat it dry with an absorbent paper towels.

7. 7

   Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.

8. 8

   Place in a 175u00b0F (80u00b0C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.

9. 9

   Watch it closely; during the last half hour or so the meat can burn quickly.

10. 10

    Let cool completely, then store airtight.

* Per serving · 4 servings · Values may vary.

No additional tips available.