Save A hearty, all-in-one meal featuring juicy steak and creamy garlic mashed potatoes, roasted together on a single sheet pan for maximum flavor and minimal cleanup.
I made this for a cozy weeknight and was amazed at how stress-free dinner could be when everything roasts together. The steak came out perfectly juicy and the garlic mash paired so well with the flavorful green beans.
Ingredients
- Steak: 4 (6 oz / 170 g) boneless sirloin steaks, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp dried thyme
- Garlic Mashed Potatoes: 2 lbs (900 g) Yukon gold potatoes, peeled and cubed, 4 cloves garlic, peeled, ¼ cup (60 ml) heavy cream (or milk for lighter option), 2 tbsp unsalted butter, 1 tsp salt, ½ tsp black pepper
- Vegetables: 1 lb (450 g) green beans, trimmed, 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Prep & Preheat:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Cook Potatoes:
- Place potatoes and garlic in a large saucepan. Cover with water and add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain well.
- Mash Potatoes:
- Return potatoes and garlic to the pot. Add butter, cream, salt, and pepper. Mash until smooth and creamy. Set aside, covered to keep warm.
- Prep Steak:
- While potatoes cook, pat steaks dry. Rub both sides with olive oil, salt, pepper, paprika, and thyme. Let rest at room temperature.
- Prep Green Beans:
- Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
- Add Potatoes & Steak:
- Mound mashed potatoes on the other side of the pan, forming 4 separate piles. Lay steaks in the remaining space on the pan.
- Roast:
- Roast for 12–15 minutes, flipping steaks halfway through, until desired doneness (130°F/54°C for medium-rare).
- Broil (Optional):
- If needed, broil for 2 minutes to brown the steaks.
- Rest & Serve:
- Remove from oven. Let steaks rest for 5 minutes. Sprinkle with parsley before serving.
Save My kids love piling their own scoop of mashed potatoes next to their steak, and there are never any leftovers by the end of dinner.
Required Tools
Large sheet pan, saucepan, potato masher, knife and cutting board, tongs
Allergen Information
Contains dairy (butter, cream). Substitute with dairy-free alternatives if needed.
Nutritional Information
Calories: 560, Total Fat: 28 g, Carbohydrates: 36 g, Protein: 39 g (per serving)
Save This recipe is weeknight magic and always gets rave reviews. Enjoy an effortless steakhouse-style meal at home!
Recipe FAQ
- → How do I ensure the steak is tender and juicy?
Pat steaks dry and season well with olive oil, salt, pepper, smoked paprika, and dried thyme before roasting. Resting the meat after cooking allows juices to redistribute, keeping it tender.
- → Can I substitute green beans with other vegetables?
Yes, asparagus or broccoli work well as alternatives, offering a similar texture and roasting time.
- → What is the best way to make creamy garlic mashed potatoes?
Boil peeled Yukon gold potatoes with garlic until tender. Mash with butter, heavy cream, salt, and pepper for a smooth, rich texture.
- → How long should the steak be roasted for medium-rare doneness?
Roast the steaks for 12–15 minutes, flipping halfway, until an internal temperature of 130°F (54°C) is reached for medium-rare.
- → Can I make this meal dairy-free?
Use plant-based butter and milk alternatives instead of dairy butter and cream to accommodate dairy-free diets.
- → What wine pairs well with this meal?
A robust red wine such as Cabernet Sauvignon enhances the flavors of the seasoned steak and creamy mash.