- 2 1/2 tablespoons minced canned chiptole chiles in adobo
- 2 teaspoons smoked sea salt
- 1 1-pound beef top sirloin steak (preferably prime), trimmed, very thinly sliced with the grain
Whisk first 4 ingredients in medium bowl. Add steak; stir to coat. Cover; chill 18 to 24 hours, stirring occasionally.
Preheat oven to 225°F. Set rack inside large rimmed baking sheet. Arrange steak on rack in single layer, unfolding as needed. Bake until dried but still pliable, 2 1/2 to 3 hours. Cool. DO AHEAD Can be made 1 week ahead. Store airtight in refrigerator. Return to room temperature before serving.