Pork Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this beef jerky is made entirely from flank steak or top round — no fillers, no mystery ingredients, and absolutely nothing to second-guess. The marinade leans on coconut aminos and apple cider vinegar for that savory, tangy depth you'd expect from a classic jerky, with smoked paprika and garlic powder rounding everything out beautifully. A long, slow oven dry at 175°F does all the heavy lifting, giving you strips that are properly chewy with just the right crack when you bend them. Pairing the jerky with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw almonds or macadamia nuts turns a simple snack into something that actually feels like a spread worth sitting down to enjoy. Store-bought jerky can be a minefield of additives and questionable protein sources, so making your own means you know exactly what went into every strip. This is the kind of snack plate that travels well, keeps hunger at bay, and genuinely doesn't feel like you're missing out on anything.
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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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