In a large mixing bowl, add coconut aminos, black pepper, garlic powder, onion powder, salt and red pepper flakes. Stir to combine.

Trim large areas of fat from steak and discard. Slice steak into 1/4 inch slices. (The thicker the slices, the longer the dehydration process will take.) Add strips of steak to marinade and refrigerate for 1 to 24 hours.

Preheat oven to 225°F.

Remove steak from marinade and lightly pat with paper towel removing excess marinade. Using toothpicks, pierce each strip of steak towards one of the ends and leave toothpick in each strip of steak. Continue until all pieces of steak have a toothpick pierced through one of their ends.

Place a lined baking sheet on oven rack towards the bottom of oven. Move other oven rack towards the top. Using the top oven rack as support, hang each strip of steak thorugh the racks using the toothpicks. The meat will hang above the baking sheet allowing excess fat to drip off.

Dehydrate on 225°F for 10 minutes and then reduce oven temperature to 200°F. Dehydrate for 4-5 hours until meat is dried completely.

Store at room temperature in a cool, dry environment for up to 2 weeks.