Mince the garlic and finely chop the shallots, parsley, and basil.

Dice the onion and slice the mushrooms.

Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions until al dente. Drain and set aside.

Pat the steak dry with a paper towel. Season both sides generously with salt and freshly ground pepper.

Heat a large skillet over medium-high heat. Add a drizzle of oil.

Sear the steak for 3-4 minutes per side for medium-rare (adjust timing based on preferred doneness). Remove the steak from the skillet, cover with foil, and let it rest.

In the same skillet, reduce the heat to medium. Add a bit more oil if needed.

Sauté the onions and shallots for 2-3 minutes until softened.

Add the mushrooms and cook for another 3-4 minutes until tender.

Stir in the garlic and cook for 1 minute until fragrant.

Add the cooked pasta to the skillet with the sautéed mixture.

Toss to combine, then sprinkle with parsley, basil, and oregano. Adjust seasoning with additional salt and pepper, if needed.

Slice the steak against the grain and arrange over the pasta.

Garnish with extra parsley for freshness.