Steak frites

Steak frites, 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.

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

Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.

• Steak frites prepared using flank steak, at a San Francisco, California restaurant
• Steak frites in Fontainebleau, France