- 6
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Ingredients
- •2 1/2 tablespoons minced canned chiptole chiles in adobo
- •2 teaspoons smoked sea salt
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1 1-pound beef top sirloin steak (preferably prime), trimmed, very thinly sliced with the grain
Preparation
Step 1
•Whisk first 4 ingredients in medium bowl. Add steak; stir to coat. Cover; chill 18 to 24 hours, stirring occasionally.
•Preheat oven to 225°F. Set rack inside large rimmed baking sheet. Arrange steak on rack in single layer, unfolding as needed. Bake until dried but still pliable, 2 1/2 to 3 hours. Cool. DO AHEAD Can be made 1 week ahead. Store airtight in refrigerator. Return to room temperature before serving.
Serves 6.