Steak Frites is a classic and popular dish that originated in France and Belgium. It typically consists of two main components: a steak and French fries (also known as frites).
The dish’s name directly translates to “steak and fries” in English. Here’s a brief description of each component:
- Steak: The steak used in Steak Frites is usually a tender and flavorful cut of beef, such as sirloin, ribeye, or filet mignon. The steak is typically seasoned with salt and pepper and cooked to the diner’s preferred level of doneness, which can be rare, medium-rare, medium, or well-done.
- Frites (French Fries): The frites are thin-cut, crispy, and golden-brown French fries. As mentioned earlier, the tradition of frying thin strips of potatoes began in Belgium and later became popular in France. The fries are usually salted lightly and served hot and crispy alongside the steak.
Accompaniments and sauces can vary depending on the region and the establishment where the dish is served. Some common accompaniments include a side salad or steamed vegetables. Additionally, a variety of sauces might be served alongside Steak Frites, such as béarnaise sauce, pepper sauce, or a simple garlic aioli.
Steak Frites is a classic and beloved dish known for its simplicity and delicious combination of flavors. It can be found in many brasseries, bistros, and restaurants in France, Belgium, and around the world, often as a popular item on their menus.