The Flipped Plate

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.