Lean flank steak is the star here, sliced thin against the grain so it dries into chewy, satisfying strips instead of anything tough or stringy. The marinade leans on smoked paprika, garlic powder, onion powder, and a kick of red pepper flakes for real depth, plus a savory backbone from Worcestershire that soaks all the way into the meat during an overnight rest in the fridge. Low, slow oven-drying with the door cracked open is what gives this jerky its signature texture — deeply browned on the outside, pliable but firm, with just enough snap when you fold a piece. Checking for that 160°F internal temperature ensures every batch is properly and safely dried before it hits the airtight container. This is a great homemade jerky to reach for if you're watching added sugar, since you're building the flavor yourself from real spices rather than relying on a store-bought bag full of unknowns. Pack it for road trips, hikes, or an afternoon snack — it keeps well at room temperature, in the fridge, or in the freezer, so a batch goes a long way.
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Place the steak in the freezer for 1 to 2 hours, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against it.
In a large zip-top bag or airtight container, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and red pepper flakes, if using, until the sugar dissolves.
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