Wash and shake dry oregano, pluck off leaves and chop. Peel garlic and chop finely. Mix both with 1 tablespoon of oil. Dab steaks dry. Spread a thin layer of oil on the steaks, cover and put aside.
Carve tomatoes crosswise, boil them with boiling water, skin them and cut them into large pieces. Peel and wash the potatoes and slice them very thinly.
Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 15 minutes while turning. Clean, wash and cut the peppers into strips. Peel and quarter the onion and cut into strips.
Add paprika and onion to the potatoes and fry for about 5 minutes. Then fold in the tomatoes. Season everything with salt, pepper and 1 pinch of sugar and cook for another 5 minutes. Take it out and put it into a bowl.
Clean the pan.
Re-heat the pan without fat. Fry the meat in the pan over high heat for 1-2 minutes on each side. Season with salt and pepper. Season salad with vinegar, salt and pepper again. Serve lukewarm with the steaks.