Peanut Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — and this version delivers serious smoky, savory depth thanks to a marinade built on coconut aminos, apple cider vinegar, and a well-balanced spice blend. Flank steak or top round gets sliced thin, soaked overnight, and slowly dried in the oven until it reaches that perfect chewy-but-snappy texture that store-bought jerky always promises and rarely delivers. The low-and-slow oven method means you're in control of every ingredient, which is a genuine relief when packaged snack foods so often carry hidden additives or shared-facility warnings. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw almonds or macadamia nuts, this becomes a full snack spread that feels intentional rather than thrown together. The nuts used here are tree nuts, not peanuts, so the whole plate stays safely in the clear for anyone navigating that particular allergy. It's the kind of snack plate you'd actually want to set out for guests — or keep entirely to yourself on a Sunday afternoon.
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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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