Serves 4

two 12 to 14 ounce flank steaks

4 to 6 bay leaves, amount depends on their size

3 to 4 garlic cloves

3 tablespoons juice from a fresh squeezed lemon

4 1/2 tablespoons extra virgin olive oil

7 to 12 sprigs of fresh thyme

1/2 teaspoon black pepper

kosher salt

4 baked potatoes, baked and cooled in the fridge, skins left on then cut each potato into 6 lengthwise wedges

peanut oil

1/3 cup fine cornmeal

1/3 cup season flour, or all purpose flour

1/2 cup parsley, finely minced

1 hefty tablespoon shallots, minced

2 teaspoons capers, finely minced

2 to 3 tablespoons of the marinade

accumulated juices from the resting steak