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 — no soy sauce, no fillers, nothing that doesn't belong. Store-bought jerky is notoriously tricky territory for anyone avoiding grain-based additives, since many brands sneak in unexpected ingredients or use shared processing lines, but making it yourself puts you fully in control. The low-and-slow oven method does all the heavy lifting, turning thin-sliced beef into perfectly dried strips with that satisfying bend-and-crack texture over just a few hours. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts, this becomes a full snack spread that feels intentional rather than improvised. It's the kind of plate you'd set out for guests without a second thought, and it doubles as excellent meal-prep fuel for the week ahead.
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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.
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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