Grilled Beef Jerky

• 1 1/2 pounds boneless beef sirloin or flank steak
• 2 tablespoons minced lemongrass
• 1 tablespoon crushed coriander seeds
• 2 tablespoons nam pla or nuoc mam
• 1 tablespoon honey or sugar
• 1 tablespoon minced garlic

1. Freeze the meat for 30 to 60 minutes, until it is semisolid.
2. Slice as thinly as possible (if you have a slicing machine, this is the time to use it).
3. Combine the meat with all the remaining ingredients.
4. Marinate for 2 to 24 hours.
5. Drain the meat, then place it on a rackthe slices should not be touching one anotherand put it in an oven set at its lowest temperature (or place in the sun, or use a dehydrator).
6. Cook the meat, turning it occasionally, until dry but still pliable, at least 4 hours and probably more (if it takes less time than that, your oven is too hot; you can proceed, but next time look for a tamer heat source).Wrap and refrigerate the meat for up to a couple of days if you like.
7. Start a charcoal or gas grill; the fire should be quite hot and the rack no more than 4 inches from the heat source.
8. Grill the slices quickly, until lightly browned on both sides.
9. Serve hot or at room temperature.

boneless beef sirloin, lemongrass, coriander seeds, nuoc, honey, garlic

Taken from www.epicurious.com/recipes/food/views/grilled-beef-jerky-385601 (may not work)