1
Combine parsley, garlic, canola oil, salt, pepper, and lemon juice in a blender and purée to make the gremolata. In a container with a lid, coat the steak with gremolata. Cover and place in the refrigerator overnight or for at least 4 hours.
2
Preheat the oven to 375°F.
3
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, sour cream and parmesan and season to taste.
4
On a baking sheet, toss the broccoli with the garlic, chile flakes, oil, salt and pepper. Roast for 12-15 minutes, until crisp tender.
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade and grill for 2 to 3 minutes per side to sear.
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving.
7
Add all of the salsa verde ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil to emulsify. Season with salt and pepper.
8
To serve, divide the mashed potatoes between plates. Top with steak, roasted broccoli, and salsa verde. Sprinkle with grated parmesan.