Steak frites
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| Type | Meat |
|---|---|
| Course | Main course |
| Place of origin | Belgium or France |
| Serving temperature | Hot |
| Main ingredients | Steak, Potatoes, various sauces |
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Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention.
Historically, the rump steak was commonly used for this dish. More typically at the present time, 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, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes (French fries).
Francophilia led to its generalization to the Portuguese-speaking world, where it is called bife e [batatas] fritas or bife com batata frita, especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. It is also very popular in the Spanish-speaking world.
Steak-frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.
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