# Components:
→ Steak
01 - 4 boneless sirloin steaks, 6 oz 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 cloves garlic, 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
# Method:
01 - Preheat the 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, bring to a boil, then simmer for 12 to 15 minutes until fork-tender. Drain well.
03 - Return potatoes and garlic to the pot. Add butter, heavy cream, salt, and pepper; mash until smooth and creamy. Cover and keep warm.
04 - Pat steaks dry and rub both sides with olive oil, salt, pepper, smoked paprika, and dried thyme. Allow to 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 four separate piles of mashed potatoes on the sheet pan. Place steaks in the remaining space.
07 - Roast for 12 to 15 minutes, flipping steaks halfway through, until steaks reach medium-rare at 130°F internal temperature.
08 - If desired, broil for 2 minutes to brown the steaks.
09 - Remove from oven and let steaks rest for 5 minutes. Sprinkle parsley over before serving.
