Seared Steaks with Tomato Salad and Pesto
For the steaks: Season the steaks with salt and pepper to taste. Heat the clarified butter in a skillet. Add the steaks and cook for 3-5 minutes per side depending on preferred doneness. Remove from heat, tent with foil and allow to rest for a few minutes.
For the tomato salad: Rinse the tomatoes and cut into slices. Peel the onion and cut into thin rings.
Divide the tomato and onion slices between 2 plates. Season with salt and pepper to taste, and drizzle with the vinegar and oil.
For serving: Place a steak on top of each dish and top with 1 tablespoon of the pesto.