Cashew Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this homemade beef jerky is the kind of protein-packed snack that makes store-bought versions feel like a total compromise. The marinade leans on coconut aminos and apple cider vinegar for that savory, tangy depth — no soy sauce, no mystery additives, just clean ingredients that do serious flavor work overnight. Slicing the steak thin and drying it low and slow in the oven gives you that perfect bend-and-crack texture that jerky lovers obsess over. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of almonds or macadamia nuts, the finished plate hits every texture and flavor note you want from a snack spread. Because every ingredient here is straightforward and whole, you never have to second-guess what's in it — a real win when so many packaged snacks and trail mixes sneak in cashews or cashew-based coatings without much warning. It's equally at home on a grazing board for guests or packed into a container for a road trip or busy workday. Once you've made a batch, it's genuinely hard to go back to anything from a gas station rack.
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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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