Steak frites
 Steak frites | |
| Type | Meat |
|---|---|
| Course | Main course |
| Place of origin | Belgium, France |
| Serving temperature | Hot |
| Main ingredients | Steak, French fries, various sauces |
| Part of a series on |
| Steak |
|---|
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
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
See also
Notes
- ^ "Steak-frites" is also known by a variety of other names in French, such as "Bifteck-frites"; all with roughly the same meaning in translation.
References
- ISBN 0415936284.
- 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.
- ISBN 978-0-374-52150-9.