Season both sides with salt and pepper and place in a ziplock bag with balsamic vinegar and marinate in the fridge for 20-30 minutes, or up to 4 hours
Heat a large skillet over medium high heat. Cook the steak for 4 minutes on each side or until it reaches your desired doneness.
Cook garlic in melted butter then stir in the flour. Slowly whisk in the milk, salt and pepper. Add the cheese then stir in the pasta.
Stir in the spinach and sun dried tomatoes then slice the steak into thin pieces against the grain and top the pasta. Top with balsamic glaze, gorgonzola and/or parsley.