Lean flank steak is sliced thin against the grain and left to soak up a bold marinade built on Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder, with a pinch of red pepper flakes for a slow-building kick. An overnight soak in the fridge lets every strip drink in that smoky-sweet flavor before it hits the oven. Low, slow drying with the door propped open is what gives this jerky its signature chew — deeply browned on the outside, pliable but never mushy, with just a slight crack when you bend a piece. It's a great homemade option to have on hand for road trips, hikes, or lunchbox snacking, and it keeps beautifully in the fridge or freezer for whenever a craving hits. This one's a solid pick for a gluten free snack rotation, giving you full control over exactly what goes into the marinade.
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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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