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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


  • 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
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At A Glance

  • Serves 6 people

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