Lean flank steak gets sliced thin against the grain, then soaks up a bold marinade of coconut aminos, apple cider vinegar, smoked paprika, and garlic and onion powder for a full day in the fridge. A slow, low-and-slow stint in the oven on wire racks dries each strip into that perfect leathery-but-pliable texture, with a touch of cayenne for anyone who likes a little heat. The result is deeply savory, smoky, and satisfyingly chewy — a portable protein snack you can toss in a bag for hikes, road trips, or a mid-afternoon pick-me-up. Since everything here comes from real, whole ingredients with no fillers or hidden junk, it's a naturally solid fit for a Paleo pantry. Homemade also means you control the salt and spice level, so it beats anything you'd find in a store-bought bag.
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Place the steak in the freezer for 30–45 minutes until firm but not frozen solid — this makes slicing much easier. Using a sharp knife or mandoline, slice the beef against the grain into strips about 1/8-inch (3mm) thick. For chewier jerky, slice with the grain.
In a large zip-top bag or airtight container, whisk together the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne, if using, until combined.
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