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Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, Worcestershire sauce, and soy sauce. Pour marinade over steak strips to cover and marinate in the refrigerator about 15 hours. Squeeze marinade from meat by rolling strips with a rolling pin. Place meat on baking sheets or an oven rack and dry at 175 degrees for about 9 hours, turning once.
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