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The Flipped Plate

Serves32
IngredientsVegetables
Day PartDinner
Menu PartEntree
Cuisine TypeMediterranean

Executive Director Shawn LaPean
Cal Dining, University of California at Berkeley

At Brown’s, a retail dining location at UC Berkeley, the menu encourages students to eat a more plant-forward diet. Chef LePean created the seasonally changing Flipped Plate, which includes two entree-sized portions of plant-based food with a smaller side portion of meat. He felt that students would prefer a small portion of a great sustainable meat versus a meat-plant hybrid, and it worked—it has become one of the most popular menu items on campus. Here, hummus and lentil salad share the plate with grass-fed sirloin.

Ingredients

Paprika grass-fed sirloin
10 lb. grass-fed top sirloin butt
1/2 cup garlic olive oil mix
2 tbsp. paprika
Paprika pita chips
5 (8-in.) pita breads, cut into 16 wedges each
1/4 cup 80/20 olive oil
2 tbsp. salt
2 tbsp. paprika

Housemade classic hummus
7 cups cooked garbanzo beans
1/4 cup chopped garlic (about 4 cloves)
3/4 cup tahini
3/4 cup 80/20 olive oil
1/2 cup fresh lemon juice
1 tbsp. salt
3/4 cup water
Paprika and parsley, for garnish

Bistro lentil salad with Dijon and carrots
3 tbsp. plus 2 tsp. 80/20 olive oil, divided
4 med. carrots, diced
8 garlic cloves, finely diced
2 cups finely diced red onions
16 cups French green lentils
2 gal. water
3 bay leaves
2 tbsp. salt
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1 tsp. coarsely ground black pepper

Steps

1. Prepare sirloin: drain sirloin in perforated pan and lay out on sheet tray. Cut lengthwise into three pieces; use a towel if needed to soak up excess juices. Rub olive oil blend and paprika evenly into meat to coat. Refrigerate for 24 hours.
2. Meanwhile, prepare pita chips: Preheat oven to 375 F. Place pita triangles in large bowl; drizzle with olive oil and dust with salt and paprika. Toss to coat.
3. Arrange pita chips on baking sheet in single layer and bake 8 to 10 minutes, turning halfway through. Cool.
4. Prepare hummus: In blender or food processor, pulse garlic with garbanzo beans. Add tahini, olive oil and lemon juice; blend until combine. Add salt and water, as needed, to achieve desired consistency. Before serving, sprinkle with paprika and parsley.
5. Prepare salad: In large saucepan over medium heat, heat 2 teaspoons oil. Add carrot, garlic and onions; cook until softened, stirring occasionally, about 2 minutes.
6. Add lentils and stir to combine. Add water, bay leaves and 1/4 teaspoon salt; bring to a boil. Reduce heat to low; cover, and simmer until lentils are tender, about 30 minutes. Let cool; drain any excess water.
7. Toss lentils with remaining olive oil, Dijon mustard, vinegar and pepper. Add onion-carrot mix and toss to combine. Serve warm or at room temperature.
8. Cook sirloin: Preheat rotisserie oven to 340 F. Place one to two pieces sirloin into rotisserie baskets; position in preheated rotisserie oven and cook for 30 minutes.
9. Allow sirloin to rest for 10 minutes before slicing. To serve, plate 4-ounce portions of beef with lentil salad, hummus and pita chips.

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