Celery Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, protein-packed beef jerky made at home is one of those things that sounds ambitious but is mostly just a waiting game — and the payoff is absolutely worth it. Flank steak gets a long soak in a marinade built on coconut aminos, apple cider vinegar, and a warm blend of smoked paprika, garlic, and onion powder before a slow, low oven does all the real work. The result is deeply savory jerky with a satisfying chew and just enough heat if you go for the cayenne. Assembled on a board with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of buttery nuts, this becomes a genuinely satisfying spread rather than just a snack. Every single component here is naturally free of celery and celery derivatives, so there's no label-scanning required — just clean, whole ingredients from start to finish. It's the kind of grazing plate that disappears fast whether you're meal prepping for the week or setting it out for company.
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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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