1 1/2 lb. flank steak
1 tsp. liquid smoke
1/3 tsp. garlic powder
1/4 c. soy sauce
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. monosodium glutamate (optional)
1/4 c. Worcestershire sauce

Trim all fat from flank steak. Semi-freeze meat, slice 1/8 inch thick. Marinate overnight in refrigerator. Turn occasionally. Drain well on paper towels, pat dry. Lay on an oven rack. Do NOT overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 140 degrees for 8 to 10 hours. Leave oven door slightly ajar, taste for chewiness. Store in a brown paper bag.