In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce.
Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill.
Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips.
Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly.
Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees.
Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper.
Bake for 1 1/2 - 2 hours.
Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.