Type | Meat |
---|---|
Course | Main course |
Place of origin | Belgium, France |
Serving temperature | Hot |
Main ingredients | Steak, French fries, various sauces |
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Steak |
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Steak frites,[a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin.[1]
Historically, the rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("saignant"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes [2][3]
Steak frites is also common in other countries, such as Anglophone and Spanish-speaking Latin American countries, in the UK and Ireland it is simply Steak and chips.
Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.[4]
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steak frites.