Whole 30 Whole30 Beef Jerky Snack Plate
Homemade beef jerky is one of those snacks that feels indulgent but is actually built on nothing but clean, real ingredients — and this version delivers serious flavor through a marinade of coconut aminos, apple cider vinegar, smoked paprika, and a handful of spices. The low-and-slow oven method does all the heavy lifting, transforming thin-sliced flank steak into deeply savory, chewy strips that put any store-bought bag to shame. Store-bought jerky is notoriously tricky to vet, with added sugars and mystery preservatives lurking in the ingredient list, so making your own is genuinely the move when you're eating clean. Paired with crisp baby carrots, cool cucumber rounds, briny olives, and a handful of raw almonds or macadamia nuts, the finished plate hits every texture and flavor note you want from a satisfying snack. It serves four and comes together with minimal hands-on effort — most of the time is just the marinade doing its thing overnight and the oven doing the rest. A little patience the day before means you've got a stunning, protein-packed spread ready to go whenever hunger strikes.
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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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