What type of steak is used in the Steak Frites dish?

The Steak Frites dish typically features skirt steak due to its robust flavor and ability to absorb marinades and seasonings, which enhances the overall taste of the dish. Skirt steak is known for its loose texture and marbling, making it not only flavorful but also able to cook relatively quickly, which is ideal for the fast-paced environment in many culinary settings.

Skirt steak is often cooked to medium-rare to maintain its tenderness, which complements the dish perfectly when paired with crispy fries. This combination of textures – the tender meat and the crunchy fries – is a hallmark of a well-executed Steak Frites.

In contrast, while ribeye, filet mignon, and sirloin are all popular cuts of beef, they have different characteristics that may not align as well with the traditional preparation of Steak Frites. Ribeye is richer and fattier, filet mignon is very tender but can be quite lean, and sirloin, while flavorful, doesn't offer the same depth of taste and texture as skirt steak for this specific dish.