Trim any visible fat from the top sirloin steak. Slice beef into thin strips, about 1/8 to 1/4-inch thickness, cutting against the grain.

In a zip-top bag or medium food storage container, mix all the remaining ingredients to make the marinade. Toss the beef in the marinade. Place in the refrigerator and let the meat marinate for at least 3 hours, or overnight.

When finished marinating and ready to continue, preheat the oven to 300 degrees F. Prepare two baking sheets each with an oven-safe rack.

Remove the meat from the fridge. Lay the strips of beef on the racks. Wrap one piece of beef tightly around an oven-safe meat thermometer probe.

Place both baking sheets in the oven (adjust oven racks if needed to accommodate one on the bottom middle and one on the top middle). Heat for about 15 minutes, or until the thermometer in the meat reaches 160 degrees.

When the meat hits that temp, crack open the oven door for a minute (to let some heat escape) and reduce the oven temperature to 170 degrees. Close the oven door.

Continue dehydrating the meat for about 2 to 4 hours, or until it reaches the proper texture (total time will depend on the thickness of the meat and your oven). Start checking for doneness around 2 hours. When done, remove from the oven and enjoy.