Citrus Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, deeply savory beef jerky paired with crisp vegetables, briny olives, and buttery nuts — this snack plate is the kind of spread that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for bold, umami-forward flavor without a single drop of citrus juice or zest, making it genuinely safe for anyone avoiding oranges, lemons, limes, and their relatives. Smoked paprika, garlic powder, and a whisper of cayenne do all the heavy lifting, building layers of flavor that taste far more complex than the ingredient list suggests. The low-and-slow oven method is straightforward — just patience and a wire rack — and the result is jerky that's properly dry, deeply browned, and satisfying in every bite. Surrounding it with baby carrots, cool cucumber rounds, Castelvetrano olives, and a handful of raw almonds or macadamia nuts turns a simple protein snack into a full grazing board worth showing off. It's the kind of thing you can prep the night before and pull together in minutes when hunger strikes, and the jerky keeps well in an airtight container for up to a 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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