In a large skillet, heat the ghee over medium heat. Toss together first 4 ingredients (kale through cilantro); and cook until tender and season with salt and pepper.
Prepare pesto: In a food processor, place next 6 ingredients (basil through black pepper); puree until almost smooth. Drizzle mixture over the salad and toss well to coat. Serve sliced steak over the salad.