The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Char-grilled wagyu with parsley and fried lemon salad


You'll need

For deep-frying: olive oil 2 lemons, thinly sliced and seeds removed For dusting: plain flour, seasoned to taste 6 1.5cm-thick wagyu scotch fillet steaks (about 180 gm each) 1 tbsp extra-virgin olive oil 2 tbsp lemon juice 3 cloves of garlic, finely chopped 1 tsp Dijon mustard 4 cups firmly packed flat-leaf parsley leaves 4 anchovy fillets, thinly sliced lengthways

Method

  • 01
  • Heat 5cm of olive oil in a large saucepan, dust lemon slices in flour, shaking off excess and deep-fry, in batches, over medium-high heat, for 2-3 minutes or until golden, then drain on absorbent paper.
  • 02
  • Brush steaks with olive oil and season to taste. Char-grill steaks over high heat, for 1-2 minutes on each side for medium, or until cooked to your liking, then rest in a warm place for 5 minutes.
  • 03
  • Place extra-virgin olive oil, lemon juice, garlic and mustard in a small bowl, season to taste and whisk to combine.
  • 04
  • Place parsley, anchovies and fried lemon in a bowl, drizzle with dressing and toss gently to combine. Serve parsley and fried lemon salad immediately with wagyu steak.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×