Beef Sirloin with Sautéed Chard and Ceam of Zucchini

Wash the zucchini, cut off the ends and remove the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, then immediately cool them in cold water. Drain and blend them with a spoonful of vinegar, 2 mint leaves and a pinch of salt.

Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the cream of zucchini.

For the chard: clean the chard and sauté it in a pan with a little bit of oil for half a minute to simply wilt it and retain its beautiful bright green color.

For the sirloin: salt and pepper the meat. Sear it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides until it is well browned. Remove from the pan and remove the oil. Clean the pan and melt 2 pats of butter along with a tablespoon of oil, a sprig of rosemary and a bit of thyme. Put the meat back in the pan and cook for another 4 minutes, turning it on both sides and continually basting it with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.

Slice the sirloin and serve it with the chard and cream of zucchini, garnishing as you like with lettuce and edible flowers.