In a large pot of salted boiling water, cook the pasta until al dente, usually about 8-10 minutes.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced steak to the skillet, seasoning it with salt and pepper. Cook for 3–4 minutes until it gets a nice brown crust.

Remove the cooked steak from the skillet and let it rest.

In the same skillet, add the minced garlic and halved cherry tomatoes. Cook for 2–3 minutes until the tomatoes soften.

Toss in the fresh spinach and cook for 1–2 minutes until it wilts.

Reduce the heat to low, and add the Boursin cheese to the skillet. Stir until it melts into a sauce.

Pour in the beef broth (or reserved pasta water) and stir well.

Return the cooked steak and drained pasta to the skillet. Toss everything together until fully coated.

Taste and adjust with more salt and pepper if desired.

Plate the pasta and serve warm, garnishing with chopped fresh parsley.