MaKenna Merrell-Giles has been a consistent star for the University of Utah, and her senior year has been no different -- she has earned three all-around titles already this season. A six-time All-American and the Pac-12 vault champion last year, Merrell-Giles is known as a leader both on the scoreboard and among her teammates as team captain.
After workouts, she likes to cook the food that reminds her of home. "My family owns a cattle ranch in Utah," Merrell-Giles said. "I love eating beef because it reminds me of my childhood and being with family. Steak is my all-time favorite food, along with almost any vegetable." She gave us the details on a recent post-workout steak dinner she cooked up:
Day and time: A Wednesday night at 6:30
Place: My house
What I'm eating: Ribeye steak, roasted potatoes and roasted asparagus
Why I'm eating it: Between the protein that beef provides and the carbs from the asparagus and potatoes, this meal helps me recover from a hard workout and repair my muscles for the next day's practice. This is a meal I would typically only eat after a workout and not before.
Whose recipe: I didn't follow a recipe. I like to see what ingredients I have and try to create a healthy nutrient-packed meal, and this is what I came up with. That's my favorite way to cook because I have the freedom to do whatever I want. I love to make decisions based on taste rather than just a recipe.
The recipe:
Ingredients:
Ribeye steak
Montreal steak seasoning
1 Yukon gold potato
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
2 teaspoons dry ranch mix, divided
12 asparagus spears
2 tablespoons avocado oil, divided
Season steak with Montreal steak seasoning and grill until done. Preheat oven to 350 degrees Fahrenheit.
Wash and chop potato and spread in a single layer on a baking pan. Rinse asparagus and break off tough ends. Mix 1 teaspoon each of salt, pepper, garlic powder and ranch mix together and sprinkle over potato. Drizzle with 1 tablespoon of avocado oil and toss to coat. Bake for 45 minutes, stirring occasionally.
While potatoes start cooking, mix the remaining spices. Sprinkle over asparagus along with remaining avocado oil and add to the oven with 20 minutes left on the potatoes.