1. Trim fat from steak.
2. Cut steak into 1/4 - 1/2 inch thick, by 1 - 1 1/2 inch wide strips, with the grain of the meat.
3. Put meat strips into a 1 gallon ziplock bag.
4. Add vinegar and spice.
5. Seal bag without removing the air.
6. Toss the meat inside the bag to coat with seasoning and vinegar.
7. When thoroughly coated, let air out of bag and seal.
8. Lay flat in refrigerator for 6 hours to marinate.
9. Turn, and marinate other side for another 6 hours.
10. Remove meat from bag and pat dry with paper towels.
11. Arrange meat on dehydrator trays with plenty of room between strips to allow for air circulation.
12. Dry for 9 -12 hours at 145°F (63°C).
13. Once dried, let cool, and store in an airtight container.

Biltong Spice

1. Toast coriander in a dry skillet till aromatic.
2. Lightly crush in a mortar and pestle once cooled.
3. Put all ingredients into a bowl and stir together to incorporate.
4. Store in an airtight container till needed.