Slice the flank steak into thin strips, about 1/8” thick.
Place the steak in a large Ziplock bag.
In a large bowl, whisk together the soy sauce, Worcestershire sauce, paprika, sugar, black pepper, garlic, onion powder, and salt.
Add the CBD oil and whisk to combine.
Pour the mixture into the Ziplock bag. Zip the bag and carefully shake to coat the flank steak.
Refrigerate the steak for at least 2 hours and up to 24 hours.
If you are using a dehydrator: Place the marinated flank steak on a single layer on the trays of your dehydrator. Cook the steak according to your dehydrator’s instructions. Cooking times will vary.
If you are using an oven: Heat the oven to 175°F. Line a large baking sheet with foil and place a wire cooling rack on top. Lay the marinated flank steak in a single layer on the wire racks. Bake until the beef jerky is dry and firm, about 3 to 4 hours. Flip the beef jerky halfway through.