• Start by slicing the beef into thin slices:  Slice thinly against the grain, about ¼ inch thick, then pound each slice with a meat mallet to break down connective tissues, or alternatively, ask your butcher the slice it and pound it for you; transfer the prepared beef to a bowl.
•  To make the marinade: In a large bowl, whisk together the crushed garlic, lemon juice, salt, seven spice black pepper,and half of the olive oil, add the beef steaks and cover with cling film, marinate for 30 minutes or up to 4 hours, remove from the fridge at least 20 minutes before cooking.
  
• Remove the steaks from the bowl, scraping off most of the marinade, add olive oil to a skillet and sear the steaks, in batches over medium-high heat for 5 minutes; use tongs to turn them frequently until the meat is nicely browned. Remove from heat , and add the boiling water gradually and toss the marinade (lemon and garlic)  into the same hot skillet, bring to a boil, return back the seared steaks and cook for further 30 minutes, covered over very low heat, allowing the flavors to mellow together and the steaks soften and the sauce reduces a bit, adjust salt to taste preference, cover with a lid to keep them warm.

To roast the potato wedges

• Meanwhile, preheat the oven to 400°F /204°C). Line a baking sheet with parchment paper and coat it with 1 tablespoon olive.
• Cut each potato into 8 long wedges
• Spread the potatoes in the baking sheet, in a single layer, and toss with the remaining three tablespoons of olive oil, season with sea salt and a dash of freshly grated black pepper.
  
• Bake the potatoes until golden on the outside, and tender inside, about 40 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, keep them a bit longer in the oven to brown further, and then use a metal spatula to twitch them free. Add them delicately to the steak skillet, the sauce in the skillet will thicken up and the potatoes will absorb part of the broth, a great combo. Happy eating.