Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate in the refrigerator for about 15 hours. Squeeze marinade from meat by rolling strips with a rolling pin. Place meat on baking sheets or an oven rack and dry at 175 degrees for about 9 hours, turning once.
Ready in 10 hours