After a 2016 season that culminated in two Olympic medals, swimmer Kathleen Baker is back at the University of California-Berkeley and has hardly taken her foot off the gas. This year, Baker added a conference title and Pac-12 meet record in the 200-yard backstroke (1:48.33) to her list of achievements. At the NCAA championships this past weekend, she swept three individual events and was crowned the 2017 swimmer of the year by the College Swimming Coaches Association of America.
During the long swim season, the Cal sophomore makes a point to enjoy some good food with friends. She shared the details of a meal she recently made with teammate Valerie Hull and Cal volleyball player Carmen Annevelink:
Day and time: Sunday evening
Place: At home
What I'm eating: Steak, roasted potatoes and roasted asparagus
Whose recipe: My friends, Val and Carmen, taught me
Why I'm eating it: Sunday is my "treat yourself" day, where I cook a good meal with my friends. This is a pretty simple meal but covers all the food groups. I also try to eat red meat three times a week to get in some iron.
About 2 pounds of steak -- I like strip steak
1 pound asparagus
Olive oil, salt, pepper, butter and garlic to taste
Rub the steak with steakhouse rub on both sides, and let it sit before cooking. Pan-sear the steak on medium-high heat for a couple minutes on each side, depending how rare you want it.
Cut the potatoes into 2-inch pieces. Drizzle with olive oil, and add salt, butter and garlic to taste. Bake at 350 degrees Fahrenheit for 30 minutes.
Drizzle olive oil on the asparagus, and add salt, pepper and garlic salt to taste. Bake at 350 degrees Fahrenheit for 12 minutes.