Preheat oven to 200ºC. Combine the sugar with three-quarters of the vinegar, sea salt flakes, bay leaves and cloves in a medium saucepan and bring to the boil. Place the cherries in a glass jar, add the hot vinegar mixture. Seal the lid, then set aside to cool.
Mix the herbs, garlic, chillies, cumin, ½ cup extra virgin olive oil and remaining vinegar. Season with salt and pepper.
Cut a series of fine parallel cuts into the potatoes, then arrange in a baking pan. Brush with 1 tbsp extra virgin olive oil and season with salt. Bake for 1 hour, until golden and crisp.
Season the steaks with salt and pepper, then brush with the remaining extra virgin olive oil. Cook on a hot barbecue grill for 12-15 minutes, turning several times, until medium-rare. Set aside to rest for 5 minutes, then carve and serve with the potatoes, herb sauce and cherries.