Char-grilled wagyu with parsley and fried lemon salad

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

RODNEY DUNN

Photography:

GEOFF LUNG

View Full Site