Pat steak dry and season generously with kosher salt. Heat grill pan or grill to medium-high heat. Grill steak until medium-rare (135-140 F), turning halfway through cooking, about 8 minutes total. Set aside.

Bring large pot of salted water to boil. Cook linguini according to package instructions. Reserve 1 cup pasta water before draining linguini in colander.

In same pasta pot over medium heat, heat olive oil. Cook fennel, red pepper flakes and 1 teaspoon kosher salt over medium heat, stirring, until fennel is tender, 5-6 minutes. Add chopped olives, garlic and orange zest. Stir in orange juice and stir to combine. Set aside.

Return drained linguini to pot. Crumble goat cheese on top and add reserved pasta water. Stir until pasta is evenly coated.

Serve with slices of steak on top and garnish with fresh parsley.