# What You Need:
→ Steak
01 - 4 boneless sirloin steaks, 6 oz (170 g) 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 (60 ml) 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 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Place the cubed potatoes and garlic cloves in a large saucepan, cover with water, add a pinch of salt, and bring to a boil. Simmer until tender for 12 to 15 minutes. Drain thoroughly.
03 - Return the drained potatoes and garlic to the saucepan. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.
04 - Pat the steaks dry. Rub each side with olive oil, salt, pepper, smoked paprika, and dried thyme. Let rest at room temperature.
05 - Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
06 - Form four separate piles of mashed potatoes on another section of the sheet pan.
07 - Place the seasoned steaks in the remaining space on the sheet pan.
08 - Roast everything for 12 to 15 minutes, flipping the steaks halfway through, until they reach 130°F for medium-rare.
09 - If desired, broil the steaks for 2 minutes to develop a browned crust.
10 - Remove from oven, let steaks rest for 5 minutes, then sprinkle with chopped parsley before serving.
