# What You'll Need:
→ Steak
01 - 4 boneless sirloin steaks, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried thyme
→ Garlic Mashed Potatoes
07 - 2 pounds Yukon gold potatoes, peeled and cubed
08 - 4 garlic cloves, peeled
09 - ¼ cup heavy cream
10 - 2 tablespoons unsalted butter
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ Vegetables
13 - 1 pound green beans, trimmed
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - Place peeled and cubed potatoes along with garlic cloves in a large saucepan. Cover with water, add a pinch of salt, bring to a boil, then simmer until potatoes are fork-tender, about 12 to 15 minutes. Drain thoroughly.
03 - Return drained potatoes and garlic to the pot. Incorporate butter, heavy cream, salt, and pepper. Mash until creamy and smooth. Keep warm, covered.
04 - Pat steaks dry with paper towels. Rub both sides with olive oil, kosher salt, black pepper, smoked paprika, and dried thyme. Let rest at room temperature while potatoes cook.
05 - Toss trimmed green beans with olive oil, salt, and pepper. Arrange evenly on one side of the prepared sheet pan.
06 - Spoon mashed potatoes into four separate mounds on another side of the sheet pan.
07 - Place the seasoned steaks on the remaining space of the sheet pan.
08 - Roast all components in the oven for 12 to 15 minutes. Flip steaks halfway through cooking. Aim for an internal temperature of 130°F for medium-rare.
09 - If desired, broil steaks for 2 minutes to develop a brown crust.
10 - Remove from oven. Allow steaks to rest for 5 minutes before serving. Sprinkle chopped parsley over steaks as garnish.
