Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the flank steak with salt and pepper, then add to the skillet. Cook for about 3-4 minutes until browned, stirring occasionally. Remove the steak from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.

Stir in the soy sauce, honey, and rice vinegar. Bring to a simmer, then add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.

Return the cooked steak to the skillet and toss to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Add the cooked pasta to the skillet and toss everything together until well combined. Stir in the fresh basil and adjust seasoning with salt and pepper if needed.

Serve immediately, topped with grated Parmesan cheese.