Slice the steak in thin 1/8" thick strips. If the steak is difficult to slice, put it in the freezer to firm it up a bit. Once sliced, place the strips in a medium-sized bowl and set off to the side.
In a separate small bowl, combine the marinade ingredients and mix well.
Pour the marinade over the steak strips and make sure all of the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
After marinating, remove the steak strips from the bowl and let the excess marinade drip off (you can even pat it down with a paper towel). The drier the strips are at the beginning, the quicker they are to dehydrate.
Arrange the meat strips on the dehydrator and dry at 165°F for 3 1/2 to 4 hours. Allow the jerky to cool and store in an airtight container.
Note: If you do not have a dehydrator, an oven works too, if just takes longer. Heat the oven to the "Warm" or lowest setting. Lay the jerky on a cookie rack or any sort of pan that will allow for air circulation. Using an oven will take closer to 7 hours.