Italian Seared Beef

• 2-10oz steaks, I used ribeye
• 1/3 C + 2 T pine nuts, toasted
• 2 C arugula
• 17 garlic cloves, minced
• 2 T ghee
• 1 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/2 C + 1 tsp olive oil
• 1 tsp balsamic vinegar
• 4 C fresh basil
• 1 tsp avocado oil

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1. To make the pesto, preheat the oven to 350 degrees. Place 12 garlic cloves in tin foil and drizzle with 1 teaspoon avocado oil. Wrap up the tin foil to seal the garlic in. Place on a baking sheet in the oven for 40 minutes.
2. Once the garlic is finished roasting, place it along with the basil, 1/3 cup toasted pine nuts, and 1/2 teaspoons salt in a food processor. Turn the food processor on and slowly drizzle in 1/2 cup olive oil. Continue blending until pesto is formed, scraping the sides down as necessary.
3. In a large skillet, add the ghee and 5 minced garlic cloves. Season the steaks with 3/4 teaspoon sea salt and pepper. Once the pan is hot, sear the steaks and cook to the desired doneness. When the beef is cooked, set it on a cutting board to rest for a minimum of 5 minutes.
4. Spread the pesto on 2 plates, slice the beef, and lay it on top of the pesto. Toss the arugula with 1 teaspoon olive oil, balsamic vinegar, and 1/4 teaspoon sea salt. Divide the arugula between the two plates and top with 2 tablespoons toasted pine nuts.
5. Serve and enjoy.