Peel, wash and slice the potatoes. Line a baking tray with baking paper. Brush with 1 tablespoon of oil and sprinkle with coarse salt. Spread potato wedges on top.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, clean and wash spring onions and cut them into rings. Put some spring onion green aside for garnishing.
Wash, clean and dice the tomatoes. Drain the peaches (collect the juice) and cut into cubes. Heat 1 teaspoon of oil in a coated pan and fry spring onions until translucent.
Add tomato and peach cubes and juice. Simmer at medium heat for about 10 minutes. In the meantime, wash the steaks and pat them dry. Heat 1 teaspoon of oil in a coated frying pan and fry the steaks on each side
Season peach sauce with curry and season with salt and pepper. Arrange the steaks with the potato wedges and the sauce. Serve garnished with spring onion green.