• 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 tenderloin steak, cook in the same way the recipe instructs you to cook the sirloin steak.