$4.99 Steak Frites
A signature offering featuring a steak served with fries. This is a popular promotional item.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Steak frites, meaning "steak and fries," emerged in France and Belgium, likely in the late 19th or early 20th century, coinciding with the rise of bistro culture and the wider availability of both steak and fried potatoes. It represents a simple, accessible, and satisfying meal that quickly gained popularity.
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Steak frites is a staple in French and Belgian bistro culture, representing a casual yet classic dining experience. It's often seen as an affordable and accessible indulgence, enjoyed by people from all walks of life.
Bistro Staple
Steak frites is a cornerstone of the bistro experience in France and Belgium, found on nearly every menu.
Affordability and Accessibility
Its relatively simple preparation and ingredients contribute to its affordability, making it a popular choice for a quick and satisfying meal.
Cultural Symbol
The dish represents a relaxed and enjoyable dining experience, often associated with socializing and enjoying good company.
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The dish combines the savory richness of steak with the salty, crispy texture of fries. The flavor profile is generally simple but satisfying, relying on high-quality ingredients and proper cooking techniques.
The steak, often a cut like entrecôte (ribeye) or bavette (flank), provides a deep, beefy flavor enhanced by searing or grilling. Seasoning is usually straightforward, involving salt and pepper to allow the steak's natural taste to shine. The fries are typically thin and crispy, contributing a salty and starchy counterpoint to the richness of the steak. The dish is often served with a simple sauce, such as béarnaise, peppercorn, or garlic butter, which adds another layer of flavor and richness.
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Steak Selection
Choose a steak cut suitable for quick cooking, like ribeye, sirloin, or flank steak. Consider the marbling (fat content) for optimal flavor and tenderness.
Perfect Fries
For crispy fries, soak the cut potatoes in cold water before frying, then double-fry them: once at a lower temperature to cook through, and a second time at a higher temperature to achieve a golden-brown crispness.
Sauce Pairing
While classic sauces like béarnaise and peppercorn are popular, explore other options like chimichurri, garlic aioli, or even a simple herb butter to complement the steak and fries.
Salting the Fries
Salt the fries immediately after they come out of the fryer. This ensures the salt adheres to the hot surface and provides the best flavor.
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