Anti Inflammatory Whole30 Beef Jerky Snack Plate

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

Anti Inflammatory Whole30 Beef Jerky Snack Plate

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Ingredients

4 servings

For the jerky

1 ½ lb flank steak or top round, trimmed of visible fat
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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¼ cup coconut aminos
2 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp fine sea salt
¼ tsp cayenne pepper (optional)

For the snack plate

1 cup baby carrots
1 cup cucumber, sliced into rounds
½ cup pitted castelvetrano or kalamata olives
½ cup raw almonds or macadamia nuts

Instructions

1
Place the flank steak in the freezer for 30 minutes until firm but not frozen solid — this makes slicing easier. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch thick. For chewier jerky, slice with the grain.
2
In a zip-top bag or shallow dish, combine the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Add the beef strips and toss to coat evenly. Seal and refrigerate for at least 8 hours or overnight.

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