Freeze the steak for about an hour to make it easier to slice. Remove from the freezer, trim away as much fat as possible and cut across the grain into even slices ⅛ inch thick. You can ask your butcher to do this for you.

In a small bowl, mix together the coconut aminos, chipotle powder, chile powder, black pepper and garlic powder marinade.

Place the meat in a glass dish and pour the marinade over all, making sure each slice of meat is covered. Cover the dish and refrigerate 24 hours, turning the meat occasionally. Remove from refrigerator and pat the meat dry.

Dehydrator method: Arrange the slices without touching each other on the dehydrator racks. Dehydrate at 160º for 3 hours, turning once. Check the meat by bending a piece in two. It should bend and crack, but not break. Once it reaches that state, turn off the dehydrator and allow the meat to cool for about 2 hours.

Smoker method: Place the patted dry slices of meat on the smoker racks. Be sure they’re not touching each other. Smoke at 160º to 170º for several hours, turning and checking every hour or so. When the meat bends and cracks but doesn’t break, it’s done. The length of time will depend on your particular smoker model. Remove from the smoker and allow to cool.

Oven method: Set metal racks into 2 sheet pans. Put the patted dry slices on the racks, arranging so they aren’t touching each other. Put the pans into a low oven (150º to 170º) and leave the oven door slightly ajar. Dry for 3 to 4 hours, turning at least once. Check for doneness by bending a piece. It should bend and crack, but not break. Remove from oven and cool.

To store, put the cooled jerky slices into a tightly sealed glass jar and store in a cool, dark place. It should keep for a month or more.