What athletes eat: Spencer O'Brien's rib-eye steak and mushroom stew
Snowboarder Spencer O'Brien is a bit superstitious when it comes to her pre-competition dining. "When I was 17, a trainer told me to eat a steak the night before, and I've just never stopped," said the 2016 X Games Aspen gold medalist in Slopestyle. "When I'm traveling, I try to suss out the best place in town."
With a decade of X Games under her belt, O'Brien, 29, has found a few favorites: Solo Vino in Innsbruck, Austria, and Campo De Fiori in Vail, Colorado. This week, she'll be looking to add to that list of restaurants (and, of course, to her medal tally) in Oslo as she competes at X Games Norway.
When O'Brien is at home, she uses this recipe from fellow Canadian chef Michael Smith.
Day and time: The night before every final, usually around 7 p.m.
Place: I try to suss out the best place in town or make it on my own.
What I'm eating: Grilled rib-eye steak with mushroom stew and arugula salad.
Whose recipe: If I'm making it at home, I like to adapt Michael Smith's recipe.
Why I'm eating it: There's protein from the steak and a bit of carbs, and it gives good, long-lasting energy for the next day. Also, I'm superstitious! Good thing I like it so much.
Creamy mushroom sauce
1 tablespoon olive oil
3 tablespoons butter
2 large onions, sliced
1 pound sliced assorted mushrooms -- button, shiitake, oyster, portobello, anything you like
1/2 tablespoon thyme
Soya sauce to taste
Cracked black pepper to taste
1/4 cup 35 percent heavy whipping cream
Heat the olive oil and butter in a large sauté pan over medium heat. Add the onions, and cook until translucent. Add the mushrooms, and cook until the liquid evaporates by half. Add the thyme, soya sauce and pepper, and simmer for two minutes. Add the whipping cream, simmer for another few minutes, and serve.
Grilled rib-eye steak
4-6-ounce rib-eye steak
8-10 cloves of garlic, peeled
1 cup olive oil
Salt and pepper
In a food processor, combine the garlic and olive oil. Marinate the steak in a plastic bag for one hour. Remove, and season generously with salt and pepper. Grill the steak on high to your desired finish; I like medium rare. Let stand for five minutes, then slice on the bias, and serve with the mushroom stew over top.
1 bunch arugula
Salt to taste
Drizzle the olive oil and juice of the lemon over the arugula. Season with salt and Parmesan to taste. Easy style!