What athletes eat: BMX racer Alise Willoughby's steak and 'signature' Brussels sprouts dinner

A nasty wipeout in the first of three finals kept Alise Willoughby from her ninth straight BMX cycling national championship last weekend -- but the 28-year-old still managed to claw her way back and onto the podium into third place.

Also an Olympic silver medalist and the 2017 world champion, Willoughby began racing at just 6 years old, following in the footsteps of her older brother. Last year, Willoughby married Australian BMX cyclist Sam Willoughby, and the two enjoy hearty meals at home.

"If I'm trying to cook up a big feast for dinner, I'll usually make steak. Steak, potatoes and Brussels sprouts," Willoughby said. "A lot of times, I'll put the hubby on the grill with the steak, but sometimes I'll sear it and put it in the oven to bake. I'll put sweet potato fries in the air fryer and then make my famous, signature Brussels sprouts."

Here's her recipe:

Day and time: Once a week at dinnertime

Place: Our house

What I'm eating: Steak, sweet potatoes and Brussels sprouts

Why I'm eating it: If I could pick meals, I like breakfast and I love dinner. I'm not a big lunch person. I'll have a smoothie right after training to get my protein and creatine and those types of supplements in when we're lifting in the gym and trying to recover. A smoothie is the easiest way to do that. But at dinner time, I'll make steak, potatoes and Brussels sprouts often just because it tastes good and I like it. We love that food. It covers all the food groups, and it's just good.

Whose recipe: I'm getting super into "cheffing" lately and trying new things, but this has become a staple that we've made.

The recipe:

Tony Chachere's Creole seasoning
2-3 tablespoons butter
2-3 tablespoons rosemary
2 ounces pancetta
1/4 cup walnuts
4 ounces goat cheese
1/4 cup balsamic vinegar
2 tablespoons honey
Salt and pepper
2 large sweet potatoes
Approximately 20 Brussels sprouts

Brussels sprouts:
Wash and trim ends and outer leaves of sprouts. Mix pancetta, walnuts, goat cheese, balsamic vinegar and honey and toss with Brussels sprouts.

Put Brussels sprouts and mix on a baking pan and roast in the oven until they crisp up.

Sweet potato stacks:
Wash and peel sweet potatoes and slice thin. Mix melted butter and rosemary and toss with sliced potatoes. Stack sliced sweet potatoes in a muffin tin and bake at 350 degrees for 40 to 45 minutes.

Season the steak with butter and rosemary mix or Tony's Creole (you can't go wrong). Grill the steak or sear it in a pan and put it in the oven and bake it until done to your liking.