Legume Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this homemade beef jerky is the kind of snack that makes you wonder why you ever bought the store-bought stuff. Flank steak gets a long soak in a marinade built on coconut aminos and apple cider vinegar, layered with smoked paprika, garlic, and a whisper of cayenne — no soy, no sugar, no fillers. The low-and-slow oven method does all the heavy lifting, coaxing out that perfect bend-but-crack texture that real jerky fans obsess over. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of almonds, the finished plate hits every texture and flavor note you want from a snack spread. Because every component here is naturally free of beans, lentils, peas, and other legumes, there's nothing to second-guess or swap out — it just works as written. It's the kind of grazing board that looks impressive enough for guests but is genuinely built for everyday snacking. Make a batch on Sunday and you'll be pulling from it all week long.
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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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