Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

While the pasta cooks, season the steak strips generously with salt, pepper, and dried oregano.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer. Sear for 2-3 minutes per side until browned and cooked to your liking. Remove the steak from the pan and set it aside on a plate to rest.

In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini slices and sauté for 3-4 minutes until they are tender but still have a slight bite.

Add the minced garlic and red pepper flakes to the skillet. Stir for about 1 minute until the garlic is fragrant.

Pour in the beef broth and scrape the bottom of the pan to release any browned bits of steak. Let the liquid simmer for 2 minutes.

Add the cooked penne and the steak strips (along with any juices on the plate) back into the skillet.

Toss everything together. If the pasta seems too dry, add a splash of the reserved pasta water.

Turn off the heat and stir in the grated parmesan cheese.

Garnish with fresh parsley and serve immediately.