steak frites

{{Short description|Dish of steak accompanied by chipped potatoes}}

{{for|steak-cut fries|steak fries}}

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{{Infobox prepared food

| name = Steak frites

| image = Reel and Brand - September 2021 - Sarah Stierch 05.jpg

| image_size = 200px

| caption = Steak frites

| alternate_name =

| country = Belgium, France

| region =

| creator =

| course = Main course

| type = Meat

| served = Hot

| main_ingredient = Steak, French fries, various sauces

| variations =

| calories =

| other =

}}

{{steak}}

Steak frites,{{efn|"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.}} 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.{{cite book|last1=Schehr|first1=Lawrence R.|last2=Weiss|first2=Allen S.|title=French Food: On the Table On the Page and in French Culture|publisher=Routledge|location=Abingdon|year=2001|page=158|isbn=0415936284}}

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 {{cite book|last=Bourdain|first=Anthony|title=Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking|year=2004|publisher=Bloomsbury|location=New York, NY|isbn=978-1-58234-180-4|url=https://books.google.com/books?id=SvxBdbOQ9Q8C&q=steak+frites&pg=PA20|author2=Jose de Meirelles |author3= Philippe Lajaunie|accessdate=3 January 2012|pages=120 & 137}}{{cite book|last=Beeton|first=Isabella Mary|title=The Book of Household Management|year=1888|publisher=Ward, Lock & Company|location=London & New York|url=https://archive.org/details/bookhouseholdma01goog|quote=steak frites.|accessdate=3 January 2012|page=[https://archive.org/details/bookhouseholdma01goog/page/n851 770]}}

Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.{{cite book |last1=Barthes |first1=Roland |translator-last1=Lavers |translator-first1=Annette |title=Mythologies |date=1972 |publisher=Hill and Wang |location=New York |isbn=978-0-374-52150-9 |pages=62–64}}

File:Flank Steak & Frites - Cliff House - San Francisco, CA.jpg|Steak frites prepared using flank steak, at a San Francisco, California restaurant

File:Steak frites.jpg|Steak frites in Fontainebleau, France