Brazil Nut Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no mystery additives, no sketchy preservatives, just clean, bold flavor from a marinade built on coconut aminos, apple cider vinegar, and a smoky spice blend. The low-and-slow oven method transforms thin-sliced flank steak into deeply savory, chewy strips that rival anything you'd find in a specialty store. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of almonds or macadamia nuts, the whole plate comes together as a genuinely satisfying spread rather than just a snack. Store-bought jerky is one of those products where label-reading can feel like a full-time job, so making your own means you control every single ingredient from start to finish. The overnight marinade does most of the heavy lifting, so the active effort is minimal even though the results taste like you really put in the work. It's the kind of snack plate that works equally well for meal prep, a casual gathering, or an afternoon pick-me-up when you need something with real staying power.
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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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