# 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 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, and bring to a boil. Simmer for 12 to 15 minutes until tender. Drain thoroughly.
03 - Return potatoes and garlic to pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Keep covered and warm.
04 - Pat steaks dry. Rub all sides with olive oil, salt, black pepper, smoked paprika, and thyme. Let rest at room temperature.
05 - Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the sheet pan.
06 - Form mashed potatoes into four separate mounds on the opposite side of the pan.
07 - Arrange steaks in the remaining space on the sheet pan.
08 - Roast sheet pan for 12 to 15 minutes, flipping steaks halfway through, until steaks reach 130°F for medium-rare.
09 - Broil for 2 minutes if desired to brown the steaks.
10 - Remove from oven. Let steaks rest for 5 minutes. Sprinkle chopped parsley over everything before serving.
