Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Three minutes before done, add broccoli florets. Drain, reserving ½ cup pasta water.

Season the steak with smoked paprika, garlic powder, black pepper, and salt. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear steak for 2-3 minutes on each side until browned. Remove and rest.

In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for 30 seconds. Stir in Dijon mustard, lemon juice, and crushed red pepper flakes. Simmer for a minute.

Add cooked linguine and broccoli to the skillet with the sauce. Gradually add reserved pasta water, stirring for desired sauce consistency. Toss until well coated. Slice steak and mix in with grated Parmesan.

Plate linguine and garnish with extra Parmesan and parsley. Serve immediately.