Steak frites

For steak-cut fries, see steak fries.

Steak frites,^[a] meaning "steak [and] chipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped 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]

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

Historically, 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 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, California restaurant
• 
  Steak frites in Fontainebleau, France

See also

• Europe portal
• Food portal

• Café de Paris sauce
• Moules-frites
• L'Entrecôte
• Brasserie
• List of meat and potato dishes

Notes

1. "Steak-frites" is also known by a variety of other names in Flemish and French, such as "Bifteck-frites"; all with roughly the same meaning in translation.