# Components:
→ 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 - Set oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Place potatoes and garlic in a large saucepan, cover with salted water, bring to a boil, then simmer 12 to 15 minutes until tender. Drain thoroughly.
03 - Return drained potatoes and garlic to the pot; add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Keep covered and warm.
04 - Pat steaks dry and rub both sides with olive oil, salt, pepper, smoked paprika, and thyme. Let rest at room temperature.
05 - Toss green beans with olive oil, salt, and pepper. Arrange evenly on one side of the sheet pan.
06 - Form mashed potatoes into four separate mounds on another side of the sheet pan.
07 - Arrange steaks in the remaining space on the sheet pan.
08 - Roast everything for 12 to 15 minutes, flipping steaks halfway through, until steaks reach 130°F for medium-rare.
09 - If desired, broil steaks for 2 minutes to develop a browned crust.
10 - Remove pan from oven; let steaks rest 5 minutes. Sprinkle with parsley before serving.
