Preheat the oven to 400°F (200°C).

Cut the potatoes into wedges and place them on a large baking sheet covered in foil.

Drizzle the potato wedges with 1 tbsp of olive oil and season with sea salt.

Mix well to coat the potatoes evenly.

Roast the potatoes, turning occasionally, for 25-30 minutes until cooked through and golden.

While the potatoes are roasting, prepare the peach sauce.

Heat 1 tsp of olive oil in a saucepan over medium heat.

Add the chopped spring onions to the saucepan and sauté for 3-5 minutes until softened.

Add the chopped tomatoes and peaches (with the reserved juice) to the pan.

Gently simmer the peach sauce for 10 minutes, stirring occasionally.

While the sauce is simmering, heat the remaining olive oil in a large non-stick frying pan over medium-high heat.

Sear the sirloin steaks for 3-4 minutes on each side until cooked to your liking (medium-rare, medium, or well-done). You may need to do this in two batches to avoid overcrowding the pan.

Serve the seared steaks with the roasted potato wedges and peach sauce.

Garnish with extra shredded spring onion before serving.