3 pounds top-round London broil, trimmed of fat
1 tablespoon salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
Cut meat into strips a little less than 1/4 inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mixture into strips. Cover loosely with plastic wrap, and marinate, refrigerated, for 48 hours.
Remove a rack from the oven, and line the bottom of the oven with aluminum foil. Preheat the oven to 115°. Remove strips from the marinade, and lay them directly on the reserved oven rack so that the air can circulate around them. Place the rack back in the oven, leaving the oven door partially open to maintain a constant temperature of 110° to 115°. Leave jerky in the oven until thoroughly dried, 6 to 8 hours.