Artificial Food Coloring Free Whole30 Beef Jerky Snack Plate
Store-bought jerky is one of those snacks that looks simple but almost always hides a cocktail of additives, preservatives, and synthetic dyes in the ingredient list. This homemade version keeps everything clean and real — flank steak marinated in coconut aminos, apple cider vinegar, and a smoky spice blend that does all the heavy lifting without a single artificial ingredient in sight. The low-and-slow oven method draws out moisture over three to four hours, giving you deeply flavored, satisfyingly chewy strips that rival anything in a gas station bag. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw nuts, it becomes a full snack spread that actually keeps you full. The marinade is worth noting — coconut aminos bring that savory, slightly sweet depth you'd expect from soy sauce, but without the additives or coloring agents that make conventional versions a problem. It's the kind of snack plate that looks impressive on a board but comes together with pantry staples and a little patience. Make a batch on Sunday and you'll have grab-and-go snacking covered for the whole week.
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Learn more →Ingredients
4 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
- 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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