Prep the steak: Pat the steak cubes dry with paper towels. Dry surfaces sear better. Toss with 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika if using. Let sit while you prep the broccoli and garlic.

Heat the pan: Set a large heavy skillet (cast iron is best) over medium-high heat. Add 1 tablespoon olive oil. You want it hot enough that the steak sizzles on contact.

Sear the broccoli first: Add the broccoli and a pinch of salt. Cook 3–4 minutes, stirring occasionally, until bright green with some char. Remove to a plate. This builds flavor and keeps the broccoli crisp-tender.

Sear the steak in batches: Add the remaining tablespoon of oil. Arrange half the steak bites in a single layer. Don’t crowd the pan. Sear 2–3 minutes without moving for a deep crust, then flip and cook 1–2 more minutes for medium-rare to medium. Transfer to a plate and repeat with the remaining steak.

Make the garlic butter: Reduce heat to medium-low. Add butter to the skillet. When melted and foamy, stir in minced garlic and red pepper flakes. Cook 30–45 seconds, just until fragrant. Don’t brown the garlic.

Bring it all together: Return steak and any juices to the skillet, along with the broccoli. Toss to coat in the garlic butter. Add lemon juice and taste. Adjust with more salt and pepper if needed.

Finish and serve: Sprinkle with chopped parsley. Serve hot with your favorite sides—rice, mashed potatoes, or a simple salad.