Bring a large pot of salted water to a rolling boil. Add linguine and cook per package until al dente.

Three minutes before the pasta finishes, add the broccoli florets to steam-tender. Reserve ½ cup pasta water before draining. Drain and set aside.

Toss steak cubes with smoked paprika, garlic powder, black pepper, and a pinch of salt.

Heat olive oil in a large skillet over medium-high heat.

Add steak in a single layer. Let it sizzle and brown for 2–3 minutes per side until golden edges form and the interior reaches your desired doneness. Remove steak and set aside.

Reduce heat to medium and melt butter in the same skillet.

Add minced garlic and sauté about 1 minute until fragrant—watch closely so it doesn’t burn.

Stir in crushed red pepper flakes, Dijon mustard, and lemon juice. Add parsley and chives, then season with salt and black pepper; the sauce will smell bright and buttery.

Add cooked linguine and broccoli to the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce reaches a silky creaminess.

Return steak to the pan and stir in Parmesan until the sauce coats everything evenly and glistens. Taste and adjust seasoning.

Finally, plate and top with extra Parmesan, chopped parsley, or a pinch of chili flakes. Serve with crusty bread or a simple salad.