Bring the barbecue to a temperature of 200 °C. Coat the steaks with olive oil and season with salt and pepper. Grill the meat to a core temperature of 54°C. Wrap in aluminium foil and let it rest for a while. In the meantime, make the warm tomato salsa. Grill the cherry tomatoes and chopped spring onion in a little olive oil on the plancha. Enhance with the balsamic vinegar. Season with salt and pepper. Serve the steak with the warm tomato salsa.