Preheat your oven to 425°F (220°C). Slice your carrots, toss them with olive oil, salt, and pepper, then roast for 15-20 minutes until tender.

Bring a large pot of salted water to a boil. Add linguine and cook for 8-10 minutes. Drain, reserving a cup of pasta water.

Season steak with salt, black pepper, paprika, garlic powder, and onion powder. Heat a skillet, add olive oil, and sear steak for 2-3 minutes per side until medium-rare.

In the same skillet, reduce heat, add butter and a splash of olive oil. Once melted, add minced garlic and sauté for 1 minute. Stir in lemon juice and Dijon mustard.

Add drained linguine to the skillet with the sauce, tossing to coat. Mix in reserved pasta water if needed for consistency.

Slice rested steak against the grain and mix with pasta and carrots in the skillet, warming for another minute on low heat.

Serve garnished with Parmesan cheese and parsley. Adjust seasoning as needed.