• Before starting, wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While pan heats, cut any large broccoli florets into bite-sized pieces.
• Thinly slice chives.
• To a small bowl, add horseradish sauce, sour cream and half the chives. Season with salt and pepper. Stir to combine.

• When pan is hot, add 1 tbsp (2 tbsp) butter, broccoli and 1/4 cup water. Season with half the garlic salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp. 
• While broccoli cooks, pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
• Transfer broccoli to a plate and cover to keep warm.
• Reheat pan over medium-high.

• When pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 3-5 min per side, or until cooked to desired doneness.** 
• While steak cooks, transfer mashed potatoes to a medium microwave-safe bowl. Heat in the microwave for 3 min, stirring halfway, until hot.
• When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.

• Stir 1 tbsp (2 tbsp) butter into mashed potatoes. 
• Thinly slice steak.
• Divide mashed potatoes, broccoli and steak between plates.
• Spoon horseradish sauce onto steak.
• Sprinkle remaining chives over top.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.