Strip steak from Oak at Fourteenth in Boulder, CO

After a devastating fire, Oak rises

It takes more than flames to dampen Steven Redzikowski's spirits. Shortly after its March 2010 opening, Oak at Fourteenth in Boulder, Colorado, closed due to a fire; in December 2011, Oak rose from the ashes–actually puddles, because the restaurant suffered more from water damage than from the fire itself–with a custom Forno Bravo wood oven, an Argentine-style grill and fresh oak wood trucked in from Arkansas and Mississippi. Though Redzikowski's menu is far from steakhouse predictable, he singles out a classic New York strip steak paired with airy mashed potatoes as the plate that is closest to his heart.

Recipe adapted from Steven Redzikowski, Oak at Fourteenth, Boulder, CO

New York Strip With Mashed Potatoes And Piquillo-Pepper Vinaigrette
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Shortly after its March 2010 opening, Oak at Fourteenth in Boulder, Colorado, closed due to a fire. It reopened in December 2011 with a menu far from steakhouse predictable, though chef Steven Redzikowski singles out a classic New York strip steak paired with airy mashed potatoes as the plate that is closest to his heart.
Servings
4
servings
Ingredients
  • Potatoes
  • 3 medium russet potatoes
  • ¾ cup whole milk
  • 6 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  •  
  • Steak and Piquillo-Pepper Vinaigrette
  • Two 10-ounce boneless New York strip steaks
  • ¼ cup finely chopped jarred piquillo peppers
  • 2 tablespoons finely chopped oil-cured anchovies
  • ¼ cup extra-virgin olive oil
  • Juice of 1 medium lemon
  • 2 tablespoons finely chopped fresh oregano
  • Salt and freshly ground black pepper
Directions
  1. Preheat the oven to 350°. Use a fork to prick each potato and place them directly on the oven rack. Bake until tender, 45 to 50 minutes. While the potatoes bake, place the steaks on a large plate and set aside at room temperature.
  2. In a medium bowl, whisk together the piquillo peppers, anchovies, olive oil, lemon juice and oregano. Set aside.
  3. Remove the potatoes from the oven and, once they're cool enough to handle, halve and scoop out the flesh (discard--or eat--the skins). Pass the flesh through a food mill or ricer and place in a medium bowl.
  4. In a small saucepan set over medium heat, combine the milk and butter and simmer until the butter is melted. Stir the milk mixture into the potatoes, then use a rubber spatula to press the potatoes through a fine-mesh sieve and into a serving bowl. Season with salt and pepper.
  5. Heat a grill pan over medium-high heat for 2 to 3 minutes. Use paper towels to pat the steaks dry, then season both sides with salt and pepper. Cook until browned, about 3 to 4 minutes. Flip the steaks over and cook on the other side until browned and medium-rare in the middle, 3 to 4 minutes longer. Transfer the steaks to a cutting board and set aside to rest for 10 minutes.
  6. Slice the steaks crosswise into ½-inch pieces and divide among 4 plates. Serve with the mashed potatoes and piquillo-pepper vinaigrette.
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