Steak frites
This article will address the topic of Steak frites, which has been the subject of interest and debate over the years. In today's society, Steak frites plays a fundamental role in various aspects of daily life, influencing everything from the way we relate to others to our decisions on a personal and professional level. This topic has aroused the curiosity of academics, specialists and the general public, due to its relevance today. Along these lines, different points of view and approaches on Steak frites will be explored, with the aim of providing a complete and enriching perspective that allows the reader to better understand the importance of this topic in today's society.
 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, meaning "steak 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.
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, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes (French fries).
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.
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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
- ^ 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.