Mustard Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, deeply savory homemade beef jerky is one of those snacks that feels indulgent but is built entirely from clean, whole ingredients. The marinade leans on coconut aminos and apple cider vinegar for that punchy, umami-forward flavor you'd expect from a great jerky — no condiments or sauces that could sneak in hidden mustard or other allergens. Slicing the steak straight from a brief freeze and drying it low and slow in the oven gives you that perfect bend-and-crack texture that store-bought versions always promise but rarely deliver. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of buttery macadamia nuts or almonds, the finished plate hits every texture and flavor note you want from a satisfying snack spread. It's the kind of thing you can prep the night before and have ready to pull out of the fridge all week. Whether you're meal prepping for busy days or putting together something impressive for a casual gathering, this plate looks far more effortful than it actually is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!