Seamus Mullen, chef and owner of Tertulia restaurant, shares tasty recipes from his new book "Hero Food: How cooking with delicious things can make us feel better."
Recipe: Spice-rubbed hanger steak on the grill (on this page) Recipe: Sugar snap pea salad (on this page) Recipe: Five-minute eggs with romesco sauce (on this page)Preheat the grill to high or light a medium fire in a charcoal grill. Combine the pomegranate seeds, coriander, fennel seeds, and sesame seeds in a mixing bowl. Season the steak generously with salt and pepper, rub thoroughly with the spice mixture, and set aside.
Cut the potatoes into 1-inch pieces, place in a large pot, and cover with cold water; add enough kosher salt until the water tastes like sea water. Bring to a simmer over medium-high heat and simmer until the potatoes are cooked through and creamy, about 20 minutes. Grill the steak over high heat, turning frequently to char evenly; I like to serve my hanger steak slightly on the rare side, about 8 minutes on a hot grill. Once you’ve cooked the steak to
your liking, set it aside to rest.
Meanwhile, while the steak is grilling, drain the potatoes, then crush them roughly with a potato masher, mixing in the olive oil as you mash. Fold in the olives, horseradish to taste,
lemon juice, salt, and pepper. With a sharp knife, slice the steak diagonally against the grain, which makes it a little less chewy. Serve the steak on a bed of the potatoes on a large platter, and finish with a drizzle of olive oil and a sprinkling of chives.
Serves 4
With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.
Serves 4
To make the romesco: Ideally, the vegetables for romesco are cooked over a hot grill and charred until their skins are black. If you’re grilling the vegetables, grill over high heat until thoroughly blackened. Alternatively, roast the vegetables in a 450 degrees F oven for 45 minutes, until very dark. Remove the vegetables from the heat and wrap in newspaper (preferably El País) to cool. Once the vegetables have cooled, carefully peel away and discard the charred skins. In a deep skillet over medium heat, toast the bread and almonds until nicely browned. Transfer to a food processor or mortar and pestle, add the roasted vegetables and dried peppers, and work into a paste. Add the olive oil and a splash of sherry vinegar and adjust seasoning with pimentón, salt, and pepper.
Make the five-minute eggs: In a small saucepan, bring 4 cups of water to a boil. Add the eggs, reduce the heat, and simmer for 5–6 minutes, depending on the size of the eggs. Run the eggs under cold water, peel, and halve; the eggs should have nice golden, creamy yolks. On a large plate, spoon dollops of romesco sauce, then nestle in the egg halves. Finish with a dab of romesco, a drizzle of olive oil, a sprinkle of sea salt, and a parsley leaf or two.
Romesco makes about two cups. Eggs make 6 halves
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