Turkey Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply satisfying, this beef jerky is made from flank steak or top round marinated in coconut aminos, apple cider vinegar, and a bold blend of smoked paprika, garlic, and onion powder before being slow-dried in the oven. The result is a protein-packed snack with serious depth of flavor — no mystery ingredients, no fillers, just real food you made yourself. Pairing the jerky with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts turns it into a proper snack plate that actually keeps you full. Store-bought jerky can be a minefield of added sugars, soy, and preservatives, so making your own means you know exactly what went into every strip. The overnight marinade does most of the heavy lifting, and the low-and-slow oven method gives you that perfect bend-and-crack texture without any special equipment. It's the kind of snack spread that looks impressive on a board but comes together with minimal effort — great for meal prep, road trips, or just having something genuinely good to reach for between meals.
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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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