Make the basil margarita

• Add the tequila, orange liqueur, lime juice and agave syrup to a shaker with ice.
• Shake well, then strain into a glass over ice and garnish with basil leaves.

Prep the appetizer

• Set out a light appetizer to nibble on while the steak and pasta come together.

Season the steak

• Pat the steak dry and season generously with salt and black pepper.
• Let it sit at room temperature while the grill heats.

Grill the steak

• Brush the steak with olive oil and place on the hot grill.
• Grill, turning once, until nicely charred and cooked to your liking.
• Rest the steak with a knob of butter, then slice against the grain.

Cook the fettuccine

• Bring a pot of salted water to a boil and cook the fettuccine until al dente.
• Reserve a little pasta water, then drain.

Make the alfredo sauce

• Melt the butter in a pan and gently cook the garlic.
• Pour in the cream and simmer until slightly thickened.
• Whisk in the parmesan, season with salt and black pepper and loosen with pasta water if needed.

Toss the pasta

• Add the drained fettuccine to the sauce and toss until every strand is coated.

Plate it up

• Spoon the alfredo pasta onto plates and top with the sliced steak.
• Finish with extra parmesan and serve with the basil margarita.