Cook the Pasta: Check the package for specific instructions, then boil the water, add the pasta, and cook. Gently stir every few minutes until al dente then drain with a colander.

Slice the Tomatoes in Half.

Slice the Mushrooms.

Mince the Garlic: Thinly slice the peeled cloves. Rock the knife up and down over the sliced pieces, from left to right until they become finely minced.

Chop the Parsley: Remove the stems, then bunch the leaves together and thinly slice. Chop the parsley by rocking the knife up and down a few times until the leaves turn into fine pieces.

Pan-sear the Steak: Turn the heat up to medium-high then down to medium as soon as the pan is hot, add 1 tbsp olive oil then add 16 oz flank steak to sear for 5 minutes on both sides. Season with 1/4 tsp salt and 1/4 tsp pepper while you cook.

Air-fry the Steak: Remove the steak from the pan and put it in the air-fryer for 12 minutes at 375 °F.

Sauté the Aromatics: Continue sautéing 1 tbsp garlic with 1 tbsp olive oil for 30 seconds until fragrant.

Sauté the Mushrooms: Add 8 oz white mushrooms and sauté for another 4 minutes until brown.

Add the Tomatoes & Paste: Add 6 oz cherry tomatoes and 1 tbsp Hunt's tomato paste to sauté for another 2 minutes.

Add the Flour and Seasonings: Add 1/2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp pepper, and stir until mixed well with the mushrooms and tomatoes.

Add the Liquids: Add 1 cup milk, 3 tbsp heavy cream, 1/4 cup water, and 1/4 cup unsalted chicken broth to cook for another 4 minutes over medium heat.

Add the Pasta: Add 14 oz cooked fettuccine and stir for another 2 minutes until everything is well-mixed.

Slice the Steak, Garnish and Serve: Slice the steak into 1/5 inch-thick pieces. Transfer the beef and pasta onto serving plates, garnish with 2 tbsp parsley, and serve hot.