1 piece flank steak (3 to 5 lb.)
salt
3 cloves garlic (minced)
coarsely ground pepper

Place meat in freezer and allow it to become about half frozen, so that you can see ice crystals in the meat, but it is still slightly pliable. Using your hands tear off thin strips of meat, with the grain (this is the way Mexican cooks cut meat). Pound meat slightly with flat side of a wooden spoon. Place meat on a rack in a baking pan. Lightly salt and heavily pepper both sides of meat. Rub with minces garlic. Cook at 200 degrees, turning once for 6 hours. Store in airtight jar in a dark place.