# What you'll need:
→ Steak
01 - 4 boneless sirloin steaks, 6 ounces each
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/4 cup heavy cream
10 - 2 tablespoons unsalted butter
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Vegetables
13 - 1 pound green beans, trimmed
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat the oven to 425 degrees Fahrenheit and 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 tender; drain thoroughly.
03 - Return potatoes and garlic to the pot and add butter, heavy cream, salt, and pepper; mash until smooth and creamy. Cover to keep warm.
04 - Pat steaks dry, then rub both sides with olive oil, kosher salt, black 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 prepared sheet pan.
06 - Form mashed potatoes into four separate mounds on the other side of the sheet pan.
07 - Arrange seasoned steaks in the remaining space on the sheet pan.
08 - Roast for 12 to 15 minutes, flipping steaks halfway through, until medium-rare (130°F internal temperature) is reached.
09 - If desired, broil steaks for 2 minutes to achieve a browned crust.
10 - Remove from oven and let steaks rest for 5 minutes; sprinkle parsley over before serving.
