My brother and several of my CrossFit friends are doing the 30-day Paleo Challenge that kicks off this weekend. More power to them; I don’t want to work that hard eliminating food groups from meal planning. But I realized that, with many gluten-free friends joining us for dinner, many of the meals I prepare for them are actually paleo as well, albeit by accident. Here’s one of my all-time favorite dinner party entrees. You can mix up the veggies and prepare it all well in advance.

paleo beef rollsThis is a very simple dish of thinly sliced beef sirloin wrapped around a medley of crunchy vegetables and aromatic herbs that was inspired by the shabu shabu meals LL has eaten in Japan and of which he is fond. It’s taken a few tries to get it right. The first time I ended up with 1/4″ thick slices of ribeye, tasty but unwieldy for this kind of dish. I didn’t realize that real shabu shabu, the kind you find at a Japanese butcher, is sliced almost prosciutto-thin.

pork shabu shabu

I’ve learned to ask the butcher use top sirloin and have him slice thinly just like raw roast beef. More marbled cuts of beef tend to fall apart.

I lay the slices on a cutting board and sprinkle with garlic and onion powders. Then I layer baby greens – this is a blend of spinach, arugula, and green leaf lettuce – blanched asparagus, shredded carrots, and bean sprouts.

paleo meat roll


Gently roll each piece of meat around the veggies. I made a big pile for a party:

paleo beef rolls

Brush with olive oil and oven roast at 425 degrees F for about 10 minutes, and voila! Alternatively, sear them on a flat iron on top of a hot gas grill. Dip in Bragg’s aminos or, for the paleo topping, fresh salsa, and you’re good to go.