# What You'll Need:
→ 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
# Method:
01 - Preheat 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 water, add salt, bring to a boil, then simmer 12–15 minutes until fork-tender. Drain thoroughly.
03 - Return potatoes and garlic to pot, add butter, heavy cream, salt, and pepper, then mash until smooth and creamy. Keep covered and warm.
04 - Pat steaks dry and rub both sides with olive oil, kosher salt, black pepper, smoked paprika, and thyme. Let rest at room temperature.
05 - Toss green beans with olive oil, salt, and pepper. Spread on one side of the sheet pan.
06 - Mound mashed potatoes into four piles on the pan and place steaks in the remaining space.
07 - Roast for 12–15 minutes, flipping steaks halfway, until steaks reach 130°F for medium-rare.
08 - Broil for 2 minutes if needed to brown steaks.
09 - Remove from oven, let steaks rest 5 minutes, then sprinkle with parsley before serving.
