Fast Recipes

Char-grilled wagyu with parsley and fried lemon salad

Australian Gourmet Traveller fast recipe for char-grilled wagyu with parsley and fried lemon salad

By Rodney Dunn
  • Serves 6
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Char-grilled wagyu with parsley and fried lemon salad


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Place extra-virgin olive oil, lemon juice, garlic and mustard in a small bowl, season to taste and whisk to combine.
  • 4
    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.
  • Author: Rodney Dunn