Pat steak dry and season generously with kosher salt. Heat a grill pan, or the grill to medium-high heat. Grill the steak until medium rare (135ºF to 140º),turning halfway through cooking, about 8 minutes total. Set aside
Meanwhile, bring a large pot of salted water to a boil. Cook the linguini according to package instructions. Reserve 1 cup of the pasta water before draining linguini in a colander.
Heat the olive oil over medium heat in the same pasta pot. Cook fennel, red pepper flakes, and 1 teaspoon of kosher salt over medium heat, stirring, until fennel is tender, 5 to 6 minutes. Add the chopped olives, garlic, and orange zest. Stir in the juice from one orange and stir to combine. Set aside.
Return the drained linguini to the pot. Crumble in ½ cup goat top and add the reserved pasta water. Stir until the pasta is evenly coated.
Serve with slices of steak on top and fresh parsley as garnish.