Take steaks out of the refrigerator about 2 hours before frying. Peel onion and garlic and chop coarsely. Clean, wash and chop the peppers. Wash the tomatoes.
Dab meat dry. Season with salt and pepper and turn in flour. Brush a cast-iron pan with a little oil and heat it up strongly. Fry the steaks in it for about 2 minutes on each side. Spread the steaks in an ovenproof dish (see picture below).
Heat 2 tablespoons of oil in a frying pan. Briefly sauté the onion, garlic and vegetables. Season with salt and pepper. Deglaze with wine and 200 ml water, bring to the boil and simmer for about 2 minutes. Spread the vegetables on the steaks and braise in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 2 hours.
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Chop olives finely. Drain the potatoes and collect 200 ml of cooking water. Add 6 tbsp. olive oil to the potatoes and mash everything coarsely. Stir in olives. Season to taste with salt. Arrange everything.
To prevent meat juices from escaping from the steaks, a fork should not be stuck into the meat either for turning or cooking. It is better to use two tablespoons or kitchen tongs.