Texas Wagyu N.Y. Strip with squash purée, chimichurri drizzle, basil dust and pea shoots garnish
N.Y. Strip Seasoned in San Antonio Savor
Cavalier | San Antonio
Andres Farias
Cavalier, an American brasserie at the InterContinental San Antonio Riverwalk, is an upscale concept featuring luxe meals inspired by beloved classics. Among these is the Texas Wagyu N.Y. Strip, available seasonally. It’s an elegant, colorful plate, showcasing San Antonio’s cultural heritage in Latin American flavors.
“Plating up the dish begins with a swipe of butternut squash purée,” says Andres Farias, executive chef. The steak is sliced against the grain and fanned out atop the purée. A chimichurri drizzle, sprinkle of basil dust and garnish of pea shoots finish the presentation. Farias credits the dish’s success to the balance of flavors. “The fatty richness of the steak and the slightly sweet umami and buttery finish of the squash are cut by the acidic tanginess of the chimichurri and slight texture of the basil dust.” He also prides himself on serving a portion size that satiates without leaving guests overly full. Those guests are pleased, with many calling it one of the best steaks they’ve ever had.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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