Walnut Free Whole30 Beef Jerky Snack Plate
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, and a whisper of cayenne — then slowly dried in the oven until it hits that perfect bend-but-crack texture. The low-and-slow oven method means you get full control over every ingredient, which is a real relief when store-bought jerky labels are a minefield of mystery additives and shared-facility warnings. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of almonds or macadamia nuts, the finished plate covers every texture and flavor you could want from a snack spread. The whole assembly is naturally free of tree nuts like walnuts, so you can graze without second-guessing the ingredient list. It's equally at home as a meal-prep staple, a road-trip snack, or a grazing board centerpiece that looks far more impressive than the effort it actually takes.
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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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