Preheat oven to 450-degrees.
Place the tomatoes and garlic on a sheet pan and drizzle with olive oil, salt and pepper. Roast in the oven for 15 minutes until they burst and are golden brown.
Place coconut oil into a heavy bottomed pan over high heat.
Season the meat with salt and pepper and place into the pan. Brown on each side for about 3-4 minutes until gorgeous and brown.
Remove meat from the pan, place a foil tent on top of them to keep them warm and set aside.
Add frozen pearl onions into the same pan as was used to cook the steaks and place into the oven for 15-20 minutes, tossing them every 10 minutes to ensure even color.
Remove the pearl onions from the oven, add steaks back into the pan along with balsamic glaze and the roasted tomatoes.
Toss to make sure everything is covered. If you have problems coating everything, add a bit of water to the pan to make sure that it all gets covered, just make sure the water boils out so that the sauce is not diluted.
Cook this all together for about 3-4 more minutes for a steak internal temperature of medium rare.