Bring a large pot of salted water to a rolling boil over high heat. Add your spaghetti—and cook for about 8-10 minutes until al dente, reserving half a cup of pasta water.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thin strips of steak and sear for 2-3 minutes on each side until browned and cooked through.

In the same skillet, add minced garlic and sauté for about 30 seconds. Add halved cherry tomatoes and sliced bell pepper, cooking for 4-5 minutes until softened.

Return the cooked steak to the skillet with the sautéed vegetables. Add reserved pasta along with red pepper flakes, lemon zest, and juice. Toss everything together for about 2-3 minutes.

Taste and season with salt and pepper. Serve hot with freshly grated Parmesan cheese and chopped basil or parsley.