Carne Seca

Directions

1. 1
   Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
2. 2
   With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
3. 3
   Lay the slices flat in a large glass or enamel baking dish.
4. 4
   Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
5. 5
   Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
6. 6
   Remove the meat from the marinade and pat it dry with an absorbent paper towels.
7. 7
   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.
8. 8
   Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
9. 9
   Watch it closely; during the last half hour or so the meat can burn quickly.
10. 10
    Let cool completely, then store airtight.