Mix together the vinegar, stock, garlic,
mustard, honey and olive oil in a large
shallow bowl, then grind in some black
pepper, but no salt. Add the steaks and
turn to coat. Leave to marinate in the
fridge for 1 hr, or preferably overnight.
Heat oven to 200C/180C fan/gas 6.
Toss the potatoes in a large bowl with the
oil, thyme and peppercorns. Spread out
on 2 greased baking sheets and bake for
10-15 mins until the potatoes are nearly
cooked. Remove and leave to go cold.
Open-freeze the wedges until solid,
then pack into a large rigid container in
layers, interleaving with foil. Individually
pack the steaks into freezer bags –
make sure they lay completely flat
when you put them in the freezer.
Use within 1 month.
To serve, heat oven to 220C/200C fan/
gas 7, with a baking tray inside to warm
up for the steaks. Put the wedges on
another large baking tray, spread them
apart and season. Bake for 20 mins until
golden and crisp. Unwrap the steaks and
brush both sides with oil. Press onto the
hot tray and bake for 15-25 mins, turning
after 10 mins and testing until hot, to give
you medium-rare steak. Serve with the
wedges and salad or peas, if you like.