# Components:
→ Steak
01 - 4 boneless sirloin steaks, 6 oz each
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp dried thyme
→ Garlic Mashed Potatoes
07 - 2 lbs Yukon gold potatoes, peeled and cubed
08 - 4 garlic cloves, peeled
09 - ¼ cup heavy cream
10 - 2 tbsp unsalted butter
11 - 1 tsp salt
12 - ½ tsp black pepper
→ Vegetables
13 - 1 lb green beans, trimmed
14 - 1 tbsp olive oil
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ Garnish (optional)
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Place potatoes and garlic cloves in a large saucepan. Cover with water, add a generous pinch of salt, bring to a boil, then simmer for 12 to 15 minutes until tender. Drain thoroughly.
03 - Return potatoes and garlic to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.
04 - Pat steaks dry. Rub both sides with olive oil, kosher salt, black pepper, smoked paprika, and dried thyme. Allow to rest at room temperature.
05 - Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
06 - Form four separate piles of mashed potatoes on the pan’s other side. Place steaks in any remaining space on the pan.
07 - Roast in the oven for 12 to 15 minutes, flipping steaks halfway through, until medium-rare (130°F internal temperature).
08 - Broil for 2 minutes if further browning is desired on the steaks.
09 - Remove from oven, let steaks rest for 5 minutes. Sprinkle with chopped parsley before serving.
