Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina to discuss what the Church Fathers had to say about the Assumption of Mary headed into this weekend’s feast. Other guests include Dr. John Bergsma on the idea of Mary as Queen in light of Jewish tradition, and pastoral counselor Kevin Prendergast with hope for those dealing with persistent depression. Plus news, weather, sports, and more…
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A Prayer for Grace and Guidance
O Lord God almighty, who has brought to us to the beginning of this day, defend us in the same by Your power; that we may not this day fall into any sin, but that all our thoughts, words, and works may be directed to the fulfillment of Your will. Through our Lord Jesus Christ, Your Son, who lives and reigns with You in the unity of the Holy Spirit, God, world without end. Amen.
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RECIPES FROM RITA: SKIRT STEAK WITH CHIMICHURRI
One skirt steak (about 3 pounds)
Marinade:
1 C fresh cilantro, coarsely chopped
½ yellow onion, peeled and cut into chunks
3 whole garlic cloves
½ C white wine vinegar
1 bay leaf, crumbled
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1 tsp kosher salt
1 tsp freshly ground pepper
¼ C olive oil
Chimichurri:
2 whole garlic cloves
2 jalapenos, stems cut off and cut crosswise into a couple of chunks
½ tsp kosher salt
¼ C red wine vinegar
½ C minced fresh flat parsley
¼ C minced fresh oregano
½ C olive oil
Combine all of the marinade ingredients EXCEPT the olive oil in a blender or food processor and process until smooth. Pour the marinade into a large plastic zip-lock bag. Add the olive oil to the bag and shake to incorporate. (you could also use a large glass baking dish and whisk in the oil) Put the meat in the bag, close, and shake around to coat the meat well. Marinate in the refrigerator for 8-12 hours.
Grill the meat over high direct heat for 3-5 minutes per side. (the grill must be very hot or the meat will be tough and chewy!) Rest the meat for 10 minutes then slice it thinly (1/4 “ thick) against the grain.
To make the chimichurri sauce place the garlic, jalapenos, salt and vinegar into a blender and process until finely chopped. (not into a paste) Put the mixture into a medium bowl and add the fresh herbs and olive oil. Mix well. Drizzle over the sliced meat or serve on the side.
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Charlie Bathon is online at catholic.center.
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