Steak frites

Steak frites
	Steak frites
Type	Meat
Course	Main course
Place of origin	Belgium, France
Serving temperature	Hot
Main ingredients	Steak, French fries, various sauces
	Media: Steak frites;

Steak frites,^[a] meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention.^[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 (French fries).^[2]^[3]

Steak frites is also common in other countries, such as Anglophone and Spanish-speaking Latin American countries.

Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.^[4]

Steak frites prepared using flank steak, at a San Francisco restaurant
Steak frites in Fontainebleau, France

Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).

^ Schehr, Lawrence R.; Weiss, Allen S. (2001). French Food: On the Table On the Page and in French Culture. Abingdon: Routledge. p. 158. ISBN 0415936284.
^ Bourdain, Anthony; Jose de Meirelles; Philippe Lajaunie (2004). Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking. New York, NY: Bloomsbury. pp. 120 & 137. ISBN 978-1-58234-180-4. Retrieved 3 January 2012.
^ Beeton, Isabella Mary (1888). The Book of Household Management. London & New York: Ward, Lock & Company. p. 770. Retrieved 3 January 2012. steak frites.
^ Barthes, Roland (1972). Mythologies. Translated by Lavers, Annette. New York: Hill and Wang. pp. 62–64. ISBN 978-0-374-52150-9.

[SW158-2] Schehr, Lawrence R.; Weiss, Allen S. (2001). French Food: On the Table On the Page and in French Culture. Abingdon: Routledge. p. 158. ISBN 0415936284.

[Bourdain-3] Bourdain, Anthony; Jose de Meirelles; Philippe Lajaunie (2004). Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking. New York, NY: Bloomsbury. pp. 120 & 137. ISBN 978-1-58234-180-4. Retrieved 3 January 2012.

[Beeton-4] Beeton, Isabella Mary (1888). The Book of Household Management. London & New York: Ward, Lock & Company. p. 770. Retrieved 3 January 2012. steak frites.

[5] Barthes, Roland (1972). Mythologies. Translated by Lavers, Annette. New York: Hill and Wang. pp. 62–64. ISBN 978-0-374-52150-9.

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