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