RCI-PF.006.0002.001
Carne Seca
Carne Seca
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Slice the lean flank steak into 1/4-inch thick pieces, cutting against the grain to ensure tenderness.
2
Combine salt, ground oregano, and fresh coarse ground black pepper in a small bowl to create the seasoning blend.
3
Arrange the steak slices in a large shallow container or dish, layering them if necessary.
4
Sprinkle the seasoning blend evenly over the steak slices, rubbing gently to ensure the spices coat each piece thoroughly.
5
Distribute the chopped onions and sliced garlic evenly over the seasoned meat.
6
Pour the red wine vinegar and liquid smoke over the meat and seasonings, mixing gently to ensure all pieces are well coated.
5 minutes
7
Cover the container with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
120 minutes
8
Preheat an oven to 200°F (93°C) or prepare a dehydrator if using one.
10 minutes
9
Arrange the marinated steak slices on wire racks set over baking sheets in a single layer, allowing air to circulate around each piece.
5 minutes
10
Place in the oven at 200°F and dry for approximately 3 to 4 hours, checking after 2 hours and stirring occasionally for even drying.
210 minutes
11
Remove the carne seca from the oven when the meat is fully dried with a deep reddish-brown color and has a leathery texture, bending but not breaking easily.
12
Cool completely on the racks before storing in an airtight container for up to 2 weeks.