# Components:
→ 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 garlic cloves, peeled
09 - ¼ cup heavy cream (or milk as lighter alternative)
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
# Preparation Steps:
01 - Preheat 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, and simmer for 12 to 15 minutes until tender. Drain thoroughly.
03 - Return potatoes and garlic to the saucepan. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Keep covered and warm.
04 - Pat steaks dry and rub both sides with olive oil, salt, pepper, smoked paprika, and dried thyme. 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 mounds of mashed potatoes on the other side of 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 doneness (130°F internal temperature).
08 - If desired, broil steaks for 2 minutes to achieve a browned crust.
09 - Remove from oven and let steaks rest for 5 minutes. Sprinkle with chopped parsley before serving.
