Lean flank steak gets sliced thin against the grain, then soaks overnight in a bold marinade built on coconut aminos, apple cider vinegar, smoked paprika, and a warm blend of garlic and onion powder. A pinch of cayenne brings gentle heat if you want it, while low-and-slow oven drying turns each strip into that perfect leathery, chewy texture jerky lovers crave. There's no cure, no added sugar, and no mystery ingredients — just real beef and real spices, dried down to a concentrated, savory snack you can toss in a bag and take anywhere. It's a smart make-ahead protein for a Whole30 pantry, giving you something satisfying to reach for when cravings hit between meals. Best of all, you control exactly what goes into every batch, so it stays clean from the marinade to the final slice.
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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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