Seed Oil Free Whole30 Beef Jerky Snack Plate
Homemade beef jerky is one of those snacks that feels indulgent but is actually built on clean, straightforward ingredients — and this version delivers serious smoky, savory depth without a drop of canola, sunflower, or any other refined seed oil in sight. The marinade leans on coconut aminos and apple cider vinegar to tenderize the meat and build that classic jerky tang, while smoked paprika, garlic, and a hint of cayenne do the heavy lifting on flavor. Most store-bought jerky is marinated or processed with soybean or vegetable oil blends, so making your own low-and-slow in the oven is genuinely the cleanest path to a satisfying strip. Slicing the beef partially frozen is a small trick that makes a real difference — you get even, thin cuts that dry uniformly and chew just right. The snack plate component rounds everything out beautifully: crisp carrots, cool cucumber rounds, buttery Castelvetrano olives, and a handful of raw almonds or macadamias bring texture and healthy fats without any processed oils sneaking in. It's the kind of spread that works equally well as a weekend grazing board or a practical meal-prep snack stash for the week ahead. Once you've made a batch yourself, it's genuinely hard to go back to the packaged stuff.
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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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