2 pounds flank steak
1/2 cup soy sauce or tamari
1/4 cup maple syrup
1 tablespoon Sriracha hot sauce
1/4 teaspoon freshly ground black pepper
If your steak is more than 1/4-inch thick, place it in the freezer for 1 to 2 hours to firm up. Trim off any visible surface fat or silver skin. Butterfly the steak with a sharp knife so that it is uniformly about 1/4-inch thick.
Cut the steak into 1 1/2-inch-wide pieces about 4 to 5 inches long (it doesn't matter if it's along or against the grain) and place in a large resealable plastic bag.
Whisk the remaining ingredients together in a small bowl, pour into the bag, press out as much air as possible, and seal the bag. Flip the bag a few times to distribute the marinade. Refrigerate for at least 3 hours and up to overnight, flipping the bag occasionally if you can.
Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with foil and fit 2 wire racks onto the baking sheets.
Remove the beef from the marinade and thoroughly pat dry with paper towels. Place the beef onto the wire racks, leaving as much space between the pieces as possible.
Bake until thoroughly dry, 2 to 5 hours. The jerky is ready when it is dry, darker in color, and breaks gently (not snaps) when bent. Some thinner pieces may be ready before others. The jerky will firm up as it cools. Blot any residual moisture from the jerky with paper towels and cool completely on the racks before storing.
If well-dried, store the jerky in an airtight container at room temperature for up to 2 to 3 months (store with silicone packets if possible). You can also store the jerky in the refrigerator, letting it come to room temperature before serving.