Carne Seca

Recipe by Honey Sweet
READY IN: 7hrs
YIELD: 30 Strips




  • Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
  • With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
  • Lay the slices flat in a large glass or enamel baking dish.
  • Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
  • Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
  • Remove the meat from the marinade and pat it dry with an absorbent paper towels.
  • 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.
  • Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
  • Watch it closely; during the last half hour or so the meat can burn quickly.
  • Let cool completely, then store airtight.