Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pit and roughly chop the dates; place in a bowl. Add 2 tablespoons of warm water (or 4 tablespoons for 4 servings). Set aside to rehydrate. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings); using the flat side of your knife, smash each clove once.

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated dates (including the liquid), the juice of 2 lemon wedges (or 4 wedges for 4 servings), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.  Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, add the smashed garlic cloves and butter to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; carefully stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Carefully discard the smashed garlic cloves. Serve the sliced steaks with the mashed potatoes and cooked broccoli. Top the steaks with the pan sauce. Enjoy!