Beef Tagliata with Rocket Salad, Parmesan, Anchovy Lemon Butter & Homemade Potato Wedges
by Chef Pichet Kitkha, MINT Restaurant – Karon Beach Square
At MINT Restaurant, Chef Pichet Kitkha brings Mediterranean charm to Karon Beach with his Beef Tagliata — tender slices of grilled steak tossed with anchovy lemon butter, rocket, and parmesan. Paired with crisp potato wedges, it’s a dish that combines casual comfort with elegant balance.
Ingredients
720 g beef flank steak or sirloin
Salt and black pepper for seasoning
Extra virgin olive oil for grilling
400 g Idaho potatoes, cut into wedges
160 g cherry tomatoes, halved
20 g minced garlic
100 g spring onions, cut into 2 cm pieces
80 g shaved parmesan cheese
Butter
60 g chopped parsley
15 g chopped Thai sweet basil
15 g chopped fresh coriander
40 ml fresh lemon juice
1 lemon, cut into wedges for garnish
200 g wild rocket salad
40 ml balsamic reduction
Method
Potato Wedges
Wash and cut potatoes into wedges. Season with salt and drizzle with olive oil. Roast on a baking tray until golden and crisp outside, fluffy inside.
Beef Tagliata
Season steak with salt and pepper. Grill both sides to your preference and rest for 10 minutes.
Anchovy Lemon Butter
Melt butter in a frying pan over low heat. Add garlic, chopped anchovy fillet, and cherry tomatoes. Season lightly (anchovy is naturally salty). Add lemon juice for acidity, then remove from heat.
Combine melted anchovy butter, cherry tomatoes, spring onions, and fresh herbs in a mixing bowl. Slice beef into thin ½ cm strips and toss with half of the rocket leaves.
To Serve
Arrange potato wedges freely on a plate. Place the beef and rocket mixture on top, drizzle with anchovy butter, then finish with remaining rocket, shaved parmesan, and a few lemon wedges.
