Place cherry tomatoes onto a baking tray and drizzle with olive oil and season with salt and pepper. Place into the oven to roast for 15-20 minutes until blistered but still whole.
In the meantime, heat the skillet to medium-high heat with a little olive oil and butter. Once hot, cook the steak for 3-5 minutes on each side until a medium temperature, basting meat a lot with the pan sauce. Then take off heat and let rest for 10 minutes before slicing.
Take the tomatoes out of the oven and plate. Add some italian parsley to the tomatoes.
Slice the steak and then lay on top of the tomatoes. Spoon the balsamic vinaigrette over the steak and hit it with a little more black pepper and serve