Home Healthy Nutrition Tips Podium Steak and Potatoes with Jess Cerra – Women’s Running

Podium Steak and Potatoes with Jess Cerra – Women’s Running

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There’s a purpose that I eat steak and potatoes two nights earlier than every race I do, and it’s not just that it’s delicious or as a result of it has grow to be my race ritual ever since I gained the Xterra National Championship in 2010. It also offers the pre-race gasoline I have to go arduous.


  • 2 steaks
  • Bag of fingerling potatoes
  • Green beans
  • Salt and Pepper
  • Red pepper flakes
  • Olive oil
  • Grape tomatoes
  • 1 Lemon
  • Fresh parsley

So to get started, it’s necessary to let your steaks sit at room temperature for anyplace from 30-60 minutes. At that point, preheat your oven to 450, and season your steaks and fingerling potatoes with olive oil, salt, and pepper. Then put the potatoes in a rimmed baking sheet and stick them within the oven on the underside rack for 20 minutes, tossing a couple occasions while they’re in there.

While those are roasting, warmth a forged iron skillet over excessive heat, and sear the steaks for one-minute per aspect before putting them within the oven on the top rack for about 5 minutes—add a couple of minutes when you’ve got thick steaks—till they’re medium uncommon.

While the whole lot’s in the oven, start trimming the ends off your green beans, which you’ll prepare dinner in only a minute.

Once the steaks are executed, put them on a plate and tent them with aluminum foil. But don’t clear the skillet. Instead, drizzle it with olive oil and add the beans and a cup of grape tomatoes, and then season it with salt, pepper, and pink pepper flakes to taste.

Put that each one on the range and sauté it for 5-6 minutes till the beans are golden and the tomatoes burst. Then squeeze recent lemon juice over the top and toss to combine.

When the potatoes are completed garnish them with recent chopped parsley, and add the whole lot to 2 totally different plates. You now have a delicious, fuel-filled meal for two.


See more recipes from Jess Cerra >>

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