Name: Char-grilled wagyu with parsley and fried lemon salad
Yield: 6
Ingredients: 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

Ingredients

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

Main

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.

Styling by Rodney Dunn