• I didn't cut beef steaks but you can cut yours into smaller pieces if you like. To a ziploc, the first 4 ingredients then add the steaks. Make sure the tenderizer liquid coats all the beef steaks. Let the steaks sit at room temperature for 30-35 minutes. Remove the steaks and with a paper towel, pat dry. 

  In a small pot with 1/4 cup of boiling water over medium-high heat, add the broccoli. Cook for 3-8 minutes until your desired tenderness.  

How to cook beef and broccoli

• Heat a nonstick skillet or a cast iron skillet over high heat. Once the skillet is very very hot add 1 or 2 tablespoons of butter. Add two tablespoons of butter if you are cooking all of the beef steaks together and not in batches. If you are cooking the beef steaks in two batches, reserve one tablespoon of butter for the second batch of steaks.
• Give the skillet a twirl so the butter can coat the entire skillet. Add the steaks. You may have to add the beef steaks in batches. Do not overcrowd the skillet or the steaks may steam. Do not move or disturb the beef steaks. Let them cook for 30-45 seconds on each side. Remove the steaks and place them in foil and cover.

For the garlic butter cream sauce

• In the same skillet, heat the remaining butter over medium-high heat. Once the butter has melted add the garlic and red crushed pepper. Cook for 30 seconds or until fragrant. Add the heavy whipping cream and stir scraping up the bits from the pan.  Add the beef steaks back into the skillet then add the broccoli. Toss to coat the beef steaks and broccoli in the garlic butter cream sauce. Serve immediately with mashed or baked potatoes.