Pat the steak pieces dry with paper towels. In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon sweet paprika. Sprinkle evenly over the steak and toss to coat. Set aside.

Bring a large pot of salted water to a boil. Add the orecchiette and cook 1–2 minutes shy of al dente — it will finish cooking in the sauce. Before draining, reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the broccoli florets with a pinch of kosher salt and black pepper. Sauté or steam until tender-crisp, about 4–5 minutes. Remove and set aside.

In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned steak bites and sear until browned and cooked to your liking, about 3–5 minutes. Transfer to a plate and set aside, leaving the flavorful browned bits in the pan.

Lower the heat to medium. Melt 4 tablespoons butter in the same pan. Add the minced garlic and cook for about 1 minute, until fragrant.

Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize it slightly — this deepens the flavor and gives the sauce a rich color.

Pour in the heavy cream, beef stock, and milk, stirring to combine. Raise the heat slightly and let the sauce simmer and reduce for 3–4 minutes until thickened and the flavors concentrate.

Add the parmesan and pecorino cheeses, stirring until the sauce is smooth and creamy. Taste and season with kosher salt and black pepper.

Lower the heat to medium-low, then add the undercooked orecchiette and cherry tomatoes directly into the skillet with the sauce. Pour in a splash of the reserved pasta water and toss gently, letting the pasta finish cooking and the tomatoes soften slightly, about 1–2 minutes. Add more pasta water as needed until the sauce is silky and coats the pasta beautifully.

Stir in the broccoli florets and return the steak to the skillet. Toss everything together until warmed through and evenly coated.

Mix in the red pepper flakes and chopped parsley. For a touch of brightness, add a splash (1 to 2 teaspoons) of vinegar, if desired. Taste and adjust seasoning — add more kosher salt, pepper, or vinegar to finish.