# Ingredient list:
→ 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 cloves garlic, 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
17 - 2 tbsp chopped fresh parsley
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Place potatoes and garlic in a large saucepan. Cover with water, add a pinch of salt, then bring to a boil. Simmer for 12 to 15 minutes until potatoes are fork-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. Let 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 mounds of mashed potatoes on the other side of the pan. Place steaks in remaining space on the sheet pan.
07 - Roast for 12 to 15 minutes, flipping steaks halfway through cooking until medium-rare (130°F internal temperature) is reached.
08 - If desired, broil for 2 minutes to brown the steaks.
09 - Remove pan from oven. Let steaks rest for 5 minutes. Sprinkle chopped parsley over before serving.
