Blend the roasted red peppers, almond milk, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and salt until smooth - set aside.

Season your steak with salt and pepper (or your favorite steak seasoning) and grill over medium-high heat until your desired doneness.

Rest for 5–10 minutes before slicing.

Cook the pasta 3–5 minutes shy of al dente.

Pour the sauce into a skillet, add the pasta, and cook another 3–5 minutes until the sauce thickens and the pasta is perfectly cooked.

Plate, then top with sliced steak, parsley, Parmesan, and red pepper flakes.