Coming from the south of Brazil, supermodel Gisele Bundchen is aware of a factor or two about steak.

She calls it “part of the culture”, in her new cookbook, Nourish. “My father grilled steak on a stick – churrasco – pretty much every Sunday. We all loved it,” she says.

Bundchen, 43, admits consuming steak “less frequently” than when she was rising up – these days, it’s a deal with, notably when served with chimichurri and sauteed greens on the aspect.

Bundchen, who has been modelling for the reason that late Nineties, strolling the runway for the likes of Alexander McQueen, Valentino and Victoria’s Secret, and showing in advert campaigns for Versace and Louis Vuitton, has swapped trend for meals and has written her first ever cookbook.

Nourish is a group of Bundchen’s favorite recipes, alongside with tales from her life and profession.

The through-line is all about well being – how the supermodel found that meals will be the important thing to bodily and psychological well being, a lesson she tries to impart on her two kids with ex-husband, former soccer quarterback Tom Brady.

Her recipe for grilled ribeye steak will be made both on an outside BBQ or inside – bringing a little bit of Brazil to wherever you’re.

Gisele Bundchen’s grilled ribeye with chimichurri and sauteed greens

Ingredients:

(Serves 4-6)

For the ribeye:

1 giant (2 to 2½ kilos) bone-in ribeye steak (1½ inches thick), at room temperature

1½tsp coarse salt, or extra as wanted

Avocado oil

2tbsp unsalted butter

For the chimichurri (makes about one cup):

2 to three garlic cloves, roughly chopped

2tbsp crimson wine vinegar

¼tsp nice sea salt

1 cup packed recent flat-leaf parsley (or coriander)

¾ cup extra-virgin olive oil

½tsp dried oregano

¼tsp smoked paprika

Grated zest of 1 lemon (elective)

For the sauteed leafy greens:

2tbsp avocado oil or ghee

2 garlic cloves, minced or finely grated

1 pound recent spinach or Swiss chard, powerful stems eliminated and leaves chopped

Fine sea salt

Method:

1. Set the steak in a baking dish and pat dry with paper towels. Sprinkle salt throughout and therapeutic massage it into the meat with your fingers. (This is the key to a flavourful and juicy steak!) Allow the meat to marinate for no less than half-hour (or when you have time, put it in a coated glass container within the fridge in a single day). When able to prepare dinner, take away the steak from the fridge and let it come to room temperature.

2. Set a big cast-iron skillet over medium-high warmth and preheat for 5 to 10 minutes. Add about three tablespoons of oil to generously coat the underside, then add the steak. Cook, utilizing tongs to rotate (not flip) the steak periodically so it browns evenly on the underside, creating a brown crust, for 4 to 6 minutes. Then flip and repeat on the opposite aspect. Add two tablespoons of unsalted butter to the pan, alongside with two smashed garlic cloves and some thyme or rosemary sprigs, for those who like. Tilt the pan in the direction of you in order that the butter swimming pools in a single a part of the pan, then use a spoon to gather it and pour excessive of the steak to baste it. Continue cooking this manner, flipping, rotating, and basting till the steak is properly browned throughout, one other three to 6 minutes, relying on the way you prefer it. To test, make a small reduce with a paring knife into the thickest a part of the steak. Let relaxation for 10 minutes, then slice towards the grain.

3. Make the chimichurri. In a blender, mix the garlic, vinegar, and salt and mix properly. Add the parsley and pulse till evenly chopped. Add the olive oil, oregano, paprika, and lemon zest, if utilizing, and pulse till simply mixed. (Do not over-process.) Allow to relaxation at room temperature for no less than quarter-hour earlier than utilizing. Refrigerate, coated, in an hermetic glass container for as much as three days.

4. Make the leafy greens. Place a Dutch oven or extensive skillet over medium warmth and when sizzling, add the oil. Add the garlic and prepare dinner till simply golden and aromatic, stirring continuously, about one minute. Pile within the greens and sprinkle with a giant pinch of salt. Toss the greens, utilizing tongs, till wilted, about two minutes for spinach or 5 minutes for chard. Taste for seasoning, then switch to a serving plate and serve. If saved in an hermetic glass container within the fridge, the greens will maintain for about three days.

5. Serve the steak heat, with any collected juices spooned over the steak and the chimichurri on the aspect. Serve with the sauteed leafy greens.

Nourish by Gisele Bundchen, copyright © 2024 by Gisele Bündchen Co. is revealed by Clarkson Potter, an imprint of Crown Publishing Group, priced £30. Food images by Eva Kolenko, way of life images by Kevin O’Brien. Availabe now on Amazon.co.uk.