Gisele Bundchen’s Grilled Ribeye Steak with Chimichurri and Sauteed Greens
Coming from the south of Brazil, supermodel Gisele Bundchen shares her love for steak in her new cookbook, Nourish. She reminisces about her father grilling churrasco every Sunday, a tradition she cherished growing up.
About Nourish
Nourish is more than just a cookbook for Bundchen; it’s a collection of her favorite recipes intertwined with personal stories from her life and career. The central theme is health, emphasizing how food plays a vital role in physical and mental well-being.
Gisele Bundchen’s Grilled Ribeye Recipe
Indulge in Bundchen’s grilled ribeye steak, a dish inspired by her Brazilian roots. This flavorful recipe can be prepared either on an outdoor BBQ or indoors, bringing a taste of Brazil to your table.
Ingredients:
- 1 large (2 to 2½ pounds) bone-in ribeye steak (1½ inches thick), at room temperature
- 1½ tsp coarse salt, or more as needed
- Avocado oil
- 2 tbsp unsalted butter
Chimichurri Ingredients:
- 2 to 3 garlic cloves, roughly chopped
- 2 tbsp red wine vinegar
- ¼ tsp fine sea salt
- 1 cup packed fresh flat-leaf parsley (or coriander)
- ¾ cup extra-virgin olive oil
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- Grated zest of 1 lemon (optional)
Sauteed Leafy Greens Ingredients:
- 2 tbsp avocado oil or ghee
- 2 garlic cloves, minced or finely grated
- 1 pound fresh spinach or Swiss chard, tough stems removed and leaves chopped
- Fine sea salt
Method:
- Prepare the steak by seasoning with salt and allowing it to marinate.
- Cook the steak in a cast-iron skillet, basting it with butter and aromatics.
- Make the chimichurri by blending garlic, vinegar, parsley, and other ingredients.
- Saute the leafy greens with garlic and oil until wilted.
- Serve the steak warm with chimichurri and sauteed greens.
