Wheat Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply savory, this homemade beef jerky is the kind of snack that makes store-bought versions feel like a total compromise. The marinade leans on coconut aminos and apple cider vinegar instead of soy sauce or Worcestershire, so there's no wheat hiding in the mix — just bold, clean flavor that soaks into every strip of flank steak overnight. Smoked paprika, garlic, and a whisper of cayenne give it that addictive depth you'd expect from a much more complicated recipe. The low-and-slow oven method does all the heavy lifting, and the result is jerky that's properly dry, slightly chewy, and snaps just right at the fold. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw nuts, it becomes a full snack spread that's genuinely satisfying rather than an afterthought. It's the kind of plate you'd set out for a crowd and watch disappear in minutes — or keep all to yourself for the week ahead.
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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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