Mix the butter with the garlic, olives and oregano, season with salt. Wrap the butter in clingfilm, shape into a roll, refrigerate for approx. 2 hrs.
Season the meat and brush with oil and grill over/on a very high heat (approx. 250 °C for approx. 2 mins. on each side.
Place the vine-ripened cherry tomatoes in an oiled aluminium grill tray, place on the grill next to the meat, grill for 7 mins.
Slice the olive butter and serve on top of the meat. Serve with the tomatoes, sprinkle with fleur de sel.