Combine truffles, oils and salt, to taste, in food processor and pulse until you have a crushed texture or alternately place them in a mortar and pestle and crush until the oil is emulsified.
Reduce wine until syrupy about 3/4 of the way add the veal stock and reduce by half. Season with sugar, salt and pepper.
Thinly slice the tomatoes and lay them down on 4 (11-inch) plates overlapping until each plate is covered. Set aside.
Preheat grill over high heat.
Rub the steak with olive oil and season with salt and pepper. Place the steaks onto the hot grill and cook to desired temperature along with the marinated radicchio.
While the steaks are grilling, evenly coat the tomato carpaccio with the truffle mixture. Followed by the vinegars and 4 tablespoons of olive oil. Season with the salt and pepper to get the tomato juices running.
Place the grilled radicchio in the center of each plate and top with the steak. Sprinkle the chopped oregano, chives and fried capers on each plate followed by some hot Cabernet sauce.