1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and reserve 1/2 cup of pasta water.

2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season steak with salt and black pepper.

3. Sear steak bites in batches, cooking for about 2–3 minutes per side until browned and medium rare. Remove from skillet and set aside.

4. In the same skillet, reduce heat to medium and add remaining butter. Sauté garlic until fragrant (about 30 seconds), then stir in sun-dried tomatoes and red pepper flakes.

5. Pour in the heavy cream and bring to a gentle simmer. Stir continuously.

6. Add parmesan cheese gradually, stirring until melted and sauce is smooth. Thin with reserved pasta water if needed.

7. Add cooked rotini to the sauce and toss to coat evenly.

8. Return steak bites to the skillet, including any juices. Toss gently to combine.

9. Finish with chopped parsley and adjust seasoning if necessary. Serve immediately with extra parmesan if desired.