Start by rubbing the sirloin steak with oil and seasoning it with salt and pepper. Grill the sirloin steak for a few minutes on each side until nicely crusted and then lay next to the fire to rest. Meanwhile, grill the cherry tomatoes on your Shichirin until they crisp up. Drizzle the tomatoes on the grill with olive oil and coarse salt. Toast the pine nuts in a sieve over the hot binchotan. Slice the sirloin steak, brush with the basil pesto and serve with the roasted tomatoes and toasted pine nuts.