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.
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.
Place extra-virgin olive oil, lemon juice, garlic and mustard in a small bowl, season to taste and whisk to combine.
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.