Char-Grilled Wagyu with Parsley and Fried Lemon Salad

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