To make the sauce, heat a little oil in a heavy-bottomed pot and gently saute garlic, onion and ginger until tender.
Add tomato ketchup, peaches, peach jam, seasonings and red wine vinegar. Stir and gently cook for about 10 mins.
Cook potatoes in plenty of lightly salted, boiling water until tender. Then drain well and cut in half.
Spray steaks with oil and cook on a preheated, ridged grill (or BBQ) to desired degree, seasoning once sealed and spraying with a little more oil if needed. Allow to rest on a board for 3-4 mins.
To serve, place steaks on individual plates, together with a good dollop of the sauce. Arrange potatoes alongside with a dollop of sour cream and a sprinkling of chives.
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