1. Start by bringing a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
2. While the pasta cooks, season your steak slices generously with salt, pepper, and dried oregano. I find this step crucial—seasoning well makes all the difference, just like my dad’s lentil pots that never lacked a good pinch of salt.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the steak slices in a single layer (do this in batches if needed) and cook for about 2 minutes per side until nicely browned but still tender. Remove the steak and set aside on a plate.
4. Reduce the heat to medium and add the butter to the same skillet. When melted, stir in the minced garlic and cook for about 30 seconds until fragrant—don’t let it burn, trust me, I’ve been there.
5. Add the halved cherry tomatoes to the garlic butter, stirring occasionally until they soften and release their juices, about 3-4 minutes. This part always reminds me of my mom’s magic with canned tomatoes—simple ingredients transforming into something spectacular.
6. Return the steak to the skillet, toss in the drained pasta, and sprinkle the Parmesan cheese over everything. If the mixture feels a bit dry, add some reserved pasta water a little at a time until you reach your desired sauciness.
7. Give everything a good toss to combine and let it heat through for another minute or two. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you like a bit of heat.
8. Finish by garnishing with fresh basil leaves and an extra sprinkle of Parmesan. Serve immediately and watch your family dig in with smiles.

One trick I’ve learned from trial and error is not to overcook the steak. It should still be juicy and tender. And don’t rush the garlic step—garlic butter is the soul of this dish.