Chicken Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this beef jerky is the kind of snack that makes you wonder why you ever settled for store-bought. Flank steak gets a long soak in a marinade built on coconut aminos, apple cider vinegar, and warm spices like smoked paprika, garlic, and onion powder — no soy, no fillers, just bold, clean flavor. A low-and-slow oven dry at 175°F does all the heavy lifting, turning thin-sliced beef into perfectly chewy strips that crack just right at the fold. The snack plate component is where things get really fun: crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds round everything out into a genuinely complete spread. It's the kind of grazing plate that disappears fast at a gathering but works just as well as a solo afternoon snack. Everything here is built entirely from whole, recognizable ingredients, so there's no guesswork about what's actually in your food. Make a batch of the jerky on Sunday and you'll have a week's worth of satisfying, protein-packed snacking ready to go.
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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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