Bring a large pot of salted water to a boil over high heat. Place a large skillet over medium high heat.

Season the sirloin steak with ½ teaspoon salt and ¼ teaspoon black pepper. In a small bowl, combine the Italian seasoning with the remaining salt and pepper.

Add 1 tablespoon olive oil to the hot skillet. Sear the steak for 3 to 4 minutes per side, depending on thickness, until browned and cooked to your liking. Transfer to a cutting board and let it rest.

Add the remaining 1 tablespoon olive oil to the skillet. Cook the onion for 3 to 4 minutes until softened. Stir in the garlic and tomato paste, then cook for 1 minute.

Pour in the crushed tomatoes and stir in the seasoning mixture. Simmer gently for 10 minutes.

Meanwhile, cook the penne until just shy of al dente according to package directions. Drain well.

Slice the rested steak into thin strips.

Add the drained pasta to the skillet and toss with the sauce until coated. Stir in half of the Parmesan cheese until melted into the sauce.

Fold in the sliced steak and cook for 1 to 2 minutes until warmed through.

Stir in the fresh basil and top with the remaining Parmesan cheese. Serve immediately.