Hazelnut Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and packed with protein, this homemade beef jerky is the kind of snack that makes you wonder why you ever bought the store-bought stuff. The marinade leans on coconut aminos and apple cider vinegar for deep, savory flavor without any soy or mystery additives, and the smoked paprika and garlic powder give every strip a satisfying kick. Slicing the steak partially frozen is a clever trick that makes thin, even cuts genuinely easy, and the low-and-slow oven method means you get perfectly dried jerky without any special equipment. The whole setup is naturally free from tree nuts like hazelnuts — the almonds or macadamia nuts on the snack plate are the only nuts in sight, and both are easy to swap or skip entirely if needed. Paired with crisp baby carrots, cool cucumber rounds, and briny Castelvetrano olives, the finished plate hits every texture and flavor note you want from a snack spread. It's the kind of thing you can prep the night before and pull together in minutes when hunger strikes, making it ideal for meal prep days or casual entertaining.
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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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