Risotto :Heat the oil and butter in a pot. Sweat the grated zucchini for 2 minutes. Add the onion and garlic and cook for 2 minutes.Add the white wine and rice and reduce until almost dry.Add 2 cups of chicken broth and the thyme sprig and stir. Save the rest of the broth for the end of the risotto’s cooking time. Cover and cook over low heat for 15 minutes. Remove the lid and cook for another 5 minutes, stirring continuously as you add the rest of the broth.Remove from heat and gently stir in the cold butter and Parmesan cheese. Season to taste.Steak :Preheat the oven to 350°F (180°C).Season the steaks with salt, garlic powder, and pepper.Heat the oil and butter in a hot frying pan. Add the steaks and cook for 2 minutes per side. Finish cooking in the oven for 10 to 15 minutes.Once cooked, take the steaks out of the oven and let rest for 5 minutes before slicing.Topping :Heat the oil and butter in a nonstick skillet. Add the diced zucchini and shallot and cook for 5 minutes or until golden brown. Season and set aside.Serve the risotto in a bowl with the fried zucchini and shallot. Place the strip loin slices on top.

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risotto: 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1 zucchini grated 1 onion finely chopped 2 garlic cloves crushed 1 cup (125 ml) dry white wine 1 cup (250 ml) Arborio rice, cooked 2 3/4 cups (690 ml) vegetable or chicken broth 1 fresh thyme 1/4 cup (60 ml) cold butter 3/4 cup (180 ml) parmesan cheese freshly grated topping: 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1 zucchini finely diced 1 shallot finely chopped steak: 2 strips loin steak of 1 1/2 inch stick 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1/2 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) garlic salt To taste ground pepper