Scrub the potatoes clean. Finely chop the oregano leaves to yield 2 tablespoons. Cut the broccoli into bite-size florets. Slice the French bread.

Place the potatoes in a large pot and cover with water, then bring to a boil over medium-high heat. Add 1 tablespoon of salt to the water (for extra flavor, you can also add any aromatic vegetables to the broth at this time, like onions, celery, or carrots). Boil until the potatoes are fork-tender, about 25 minutes. Drain the potatoes and remove and discard any aromatics. Mash the potatoes with a fork, then stir in the milk and season with salt and pepper. Top the mashed potatoes with oregano and butter to taste, then set aside until ready to serve.

While the potatoes cook, in a small bowl, mix together the sugar, smoked paprika, and 1 teaspoon of salt. Rub the seasoning mixture into the steak, then let the steak rest for 10 minutes.

Coat the bottom of a large pan with vegetable oil, then place it over medium heat. Add the steak and cook, flipping halfway through, until temperature reaches 125ºF for medium-rare steak, about 10 minutes total. Transfer the steak to a plate and let rest for 10 minutes, then thinly slice it against the grain.

While the steak rests, place the pan over medium-high heat and add the broccoli. Cook, tossing occasionally, until tender and lightly charred, about 5 minutes. Transfer the broccoli to a serving plate and season with salt and pepper.

Add 1-2 tablespoons of butter to the same pan, then reduce heat to medium. Add the bread slices and season with garlic salt, if desired. Toast until the bread is light golden, 2-4 minutes per side.

Make the chimichurri: Finely chop the parsley. Finely chop the oregano leaves to yield 1 tablespoon. Cut the lemon in half. In a medium bowl, mix together the parsley, oregano, olive oil, red wine vinegar, crushed red pepper, and 1 squeeze of lemon juice to combine.

Top the sliced steak with the chimichurri and serve with the mashed potatoes and charred broccoli.