Xanthan Gum Free Whole30 Beef Jerky Snack Plate
Smoky, chewy, and deeply savory, this homemade beef jerky is the kind of snack that makes you wonder why you ever bought the packaged stuff. The marinade leans on coconut aminos and apple cider vinegar for that bold, tangy depth — no soy sauce, no fillers, and absolutely nothing that would sneak in a thickening agent. Every ingredient on this plate is naturally free of gums and binders, which means you get clean, whole-food snacking without having to scrutinize a single label. Slicing the steak partially frozen is a smart trick that gives you those perfect, uniform strips, and the low-and-slow oven method pulls out moisture gradually so the texture lands exactly where jerky should — chewy with just the right amount of bend. Paired with crisp carrots, cool cucumber rounds, briny olives, and a handful of rich nuts, this becomes a full snack spread that's as satisfying as any meal. It's the kind of plate you set out for a crowd and watch disappear, or pack up for a long hike knowing every bite is exactly what you intended to eat.
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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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