|Place of origin||Belgium or France|
|Main ingredients||Steak, Potatoes, various sauces|
Steak-frites,[a] meaning "steak [and] fries" in French, is a very common and popular dish served in brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places 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, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes (French fries).
Francophilia led to its generalization to the Portuguese-speaking world, where it is called bife e [batatas] fritas or bife com batata frita, especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak's own juice and frying oil, being the most popular dish to go aside rice and beans. It is also very popular in the Spanish-speaking world.
- "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.
- 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.
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