Season steaks with salt and pepper, and then dredge in flour shaking off excess. Heat the oil in a large skillet over medium-high heat. Add the steaks and cook until just cooked through and nicely browned, about 3 minutes per side. Remove from pan and set a side. Add the garlic to skillet and cook 30 seconds. Add lemon juice and stock to pan, bring to boil and reduce by . Stir in capers and parsley. Return turkey to the pan and heat through 1-2 minutes, turning once.