Carne Seca

Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.

With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.

Lay the slices flat in a large glass or enamel baking dish.

Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.

Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.

Remove the meat from the marinade and pat it dry with an absorbent paper towels.

Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.

Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.

Watch it closely; during the last half hour or so the meat can burn quickly.

Let cool completely, then store airtight.