Rub the sirloin steak with oil and season with salt and pepper. Grill on the grill for a few minutes on each side until nicely crusted and then place next to the fire to rest. In the meantime, grill the cherry tomatoes over the Binchotan until they are crisp. Sprinkle the tomatoes on the grill with olive oil and coarse salt. Toast the pine nuts in a sieve over the hot Binchotan.
Cut the sirloin steak into slices, brush with the basil pesto and serve with the roasted tomatoes and pine nuts.