1 1/2 lbs. flank steak
3/4 c. red wine
1/3 c. Worcestershire sauce
1 tsp. salt
A few grinds black pepper
1/4 tsp. garlic powder
1/2 lg. onion, sliced

Slice meat with the grain. Trim all the fat off the steak. The grain will look like red string. Slice VERY thin. Lay these strips in a casserole and marinate at room temperature overnight. Prepare the marinade by blending together the rest of the ingredients and pouring them over the meat. Cover the casserole tightly. In the morning, arrange the meat strips on cake cooling racks or directly on the racks of the oven. Put foil or cookie sheets below the meat to catch the drippings. Set the oven at 200 degrees and dry the meat 8 to 10 hours. It will be very dark brown when it is done and much smaller in size. Test often toward the end of the drying time and take the jerky from the oven when it is just the way you like it best.