1 beef flank steak
1/2 c. soy sauce
1/4 tsp. garlic salt
1/2 tsp. lemon pepper

Trim fat from flank steak. Cut with grain into strips 1/8 inch thick. Toss with soy sauce and garlic salt and lemon pepper. Place strips close together, but not overlapping, in single layer on rack over baking sheet. Bake in a slow oven (150 to 175 degrees) overnight for 10-12 hours. Store at room temperature in airtight containers. (Note: Beef jerky should not be crisp. If it is, oven temperature is too high).