Creamy Steak Fettuccine

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup pasta water, then drain. pasta to pot.

Meanwhile, in a large skillet over medium-high heat, heat oil. Generously season steak with salt and pepper. Cook steak, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 4 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Thinly slice steak across the grain.

In same skillet over medium heat, melt butter. Add garlic and cook, stirring, until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook, whisking, until incorporated, about 1 minute.

Slowly add milk, whisking to break up lumps, and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Add Parmesan and parsley; season with salt and pepper. Add tomatoes and cook, stirring, until bursting, 4 to 5 minutes.

Add cooked pasta and 1/4 cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed, until glossy and smooth. Add spinach and cook, tossing, until wilted, 2 to 3 minutes.

Top with sliced steak. Drizzle with balsamic glaze.