Prep the steak. Pat the steak dry with paper towels. Cut into bite-size pieces or thin strips. Season with half the salt and pepper, plus the smoked paprika if using. Dry meat browns better, so don’t skip this step.

Blanch or steam the broccoli (optional but helpful). For crisp-tender florets, quickly steam or microwave for 1–2 minutes until bright green. If you prefer more browning, skip pre-cooking and sauté it longer in the pan.

Heat the pan. Use a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and let it shimmer before adding the steak.

Brown the steak. Spread steak pieces in a single layer. Sear undisturbed for 2–3 minutes to get color, then stir and cook another 1–2 minutes until medium-rare to medium. Remove to a plate and cover loosely with foil. Do not overcook; it will return to the pan later.

Cook the broccoli. Add the remaining oil to the pan. Toss in the broccoli with a pinch of salt and pepper. Sauté 3–5 minutes, stirring occasionally, until tender with some caramelized edges.

Make the garlic butter. Push broccoli to one side. Lower heat to medium. Add butter to the empty side of the pan. When melted and foamy, add garlic and red pepper flakes. Stir for 30–45 seconds until fragrant. Do not brown the garlic.

Combine and finish. Return steak and any juices to the pan. Toss everything in the garlic butter. Squeeze in lemon juice and sprinkle parsley. Taste and add a pinch more salt and pepper if needed.

Serve hot. Plate immediately while the butter is glossy and the steak is juicy. A simple side salad or cauliflower mash pairs well if you want to stretch the meal.