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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 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 1750 F. oven 9 hours,
turning once if using rack, place over foil to catch drippings.
Makes 40 to 50 strips.
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