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Beef Tagliata with rocket salad, parmesan cheese, anchovy lemon butter and homemade potato wedges

by MINT Restaurant



  • 720 gm Beef flank steak or sirloin steak
  • 30 ml Salt & black pepper for seasoning
  • Extra virgin olive oil for grilling
  • 400 gm Idaho potatoes cut into wedges
  • 160 gm Cherry tomatoes cut into halves
  • 20 gm Minced & peeled garlic
  • 100 gm Spring onions cut in to 2 cm pcs
  • 80 gm Shaved parmesan cheese
  • Butter
  • 60 gm Chopped parsley
  • 15 gm Chopped Thai sweet basil
  • 15 gm Chopped fresh coriander
  • 40 ml Fresh lemon juice
  • 1 pc Fresh lemon cut into eight wedges for decoration
  • 200 gm Wild rocket salad
  • 40 ml Balsamico reduction



  • Wash the potatoes, cut into wedges, season with some salt and drizzle with olive. Place on a baking tray and roast slowly in the oven until golden and crispy on the outside and fluffy on the inside.
  • Season the flank steak and grill on both sides to your liking and set aside to rest in a warm place for about 10 minutes
  • Melt butter in a frying pan; add garlic, chopped anchovy filet and cherry tomatoes. Season to taste (be aware that the anchovy filet is salty).
  • Make sure the heat is not too strong otherwise the butter will burn; add lemon juice for acidity and set aside.
  • Use a glass bowl or stainless steel bowl add the melted butter with the cherry tomatoes, and anchovy, add spring onions and fresh herbs
  • Slice the beef into ½ cm strips and add into the butter with half of the rocket salad and stir well
  • Choose your desired plates for presentation
  • Place the potato wedges freestyle then top the beef with anchovy butter equally on top
  • Top with the rest of the rocket leaves and the parmesan shavings and decorate with lemon wedges

This is a light and tasty dish and easy to enjoy with friends and family. This dish can also be done with chicken, lamb, pork, prawns or a nice piece of fish depending on your liking or preferences.

About Chef Pichet Kitkha

Executive Sous Chef Pichet Kitkha began his career at the Banyan Tree Phuket and since then he’s worked extensively in the culinary field, creating works of culinary art for 13 years before arriving at the Mövenpick Resort and Spa Karon Beach Phuket.


  • Chef Pichet Kitkha

MINT Restaurant and Bar at Karon Beach Square
Tel: +66 76 396139