Oats 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 packaged stuff. Flank steak gets a long soak in a marinade built on coconut aminos, apple cider vinegar, and warm spices like smoked paprika, garlic powder, and a hint of cayenne, then slowly dried in the oven until it hits that perfect bend-and-crack texture. The low-and-slow oven method means you get full control over every ingredient — no mystery fillers, no grain-based additives, just clean, bold flavor from start to finish. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts, the finished plate covers every texture and craving in one spread. Store-bought jerky is notoriously tricky to vet, with soy sauce, malt vinegar, and other grain-derived ingredients sneaking into the ingredient list — making a batch at home is genuinely the easier call. The jerky keeps in an airtight container for up to a week, so you can prep once and snack well 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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