Thin strips of lean flank or top round soak up a bold marinade built from soy sauce, Worcestershire, smoked paprika, and garlic and onion powder, then dry low and slow in the oven until they're deeply browned and pleasantly chewy. The whole process is built around precision: a wire-rack setup for even airflow, a long marinating time to really work the flavor into the meat, and a final check with an instant-read thermometer to confirm every strip has hit a safe internal temperature before it ever leaves the oven. That step matters, and it's baked right into the method here rather than left to guesswork. The result is a smoky, savory, slightly sweet snack with a satisfying bite and no mystery about how thoroughly it's been cooked. It's a solid homemade jerky to keep on hand, and a genuinely good option if you're looking for pregnancy-friendly snacking that doesn't skimp on flavor. Store it at room temperature for a couple weeks or freeze a batch for later, and you've got a portable, protein-packed snack ready whenever cravings hit.
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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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