Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. This usually takes around 8-10 minutes, so keep an eye on it until it yields slightly when bitten but still has a pleasant chew. Before draining, reserve about 250ml of the starchy pasta water – it's crucial for our sauce!

While the pasta cooks, pat your steak strips thoroughly dry with kitchen paper. This step is key for achieving a lovely sear. Season generously with salt and freshly ground black pepper. Heat 1 tbsp of olive oil in a large frying pan over high heat until it shimmers and just begins to smoke faintly.

Add the seasoned steak strips to the hot pan in a single layer, ensuring not to overcrowd it. You should hear a satisfying sizzle immediately. Cook for 2-3 minutes per side for medium-rare, or longer to your preference, until the steak develops a rich, brown crust. Once cooked, remove the steak from the pan and set it aside on a plate to rest. It should feel firm to the touch but still have a slight spring.

Reduce the heat to medium. Add the remaining 1 tbsp of olive oil and the butter to the same pan. Once the butter has melted and is gently bubbling, add the minced garlic, dried oregano, and chilli flakes (if using). Sauté for about 1 minute until the garlic is fragrant and lightly golden, filling your kitchen with its wonderful aroma. Be careful not to let it brown too much, as burnt garlic can taste bitter.

Pour in the beef stock and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon – that's where all the flavour lives! Allow the sauce to simmer for 2-3 minutes, reducing slightly until it coats the back of a spoon. It will smell deeply savoury and rich.

Add the drained pasta to the pan with the garlic butter sauce. Toss well to combine, ensuring every strand is coated. Stir in the fresh parsley, grated Parmesan cheese, and the lemon juice. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired creamy consistency. The steam will rise invitingly as you mix.

Return the rested steak to the pan and gently toss it through the pasta, just to warm it through. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra fresh parsley and a sprinkle of Parmesan cheese. Enjoy this delightful and speedy meal!