"Hello again, loves!"
Kept you waiting, huh, Felicia?
Now let's see what kind of beefsteak you're coming up with!
"Please come with me to the kitchen, everyone."
As the cooks under her command are still going on their business preparing and plating the customers' orders, she shows us three several plates of various kinds of steak.
"To begin with, the beefsteak I'm planning to add to the menu will be called Sergeant Beefsteak. I wanted to give it a military-sounding name because the cuts I plan to use are big and mean.
"First up, we're planning to have three marinade variations. One is… yup, no marinades at all. Because we're using big and inexpensive cuts of meat, we'll opt for a dry rub using several herbs and spices.
"The second variation is the Latino marinade, made from spices that are prominent in Latin American and Caribbean countries. It has cumin, oregano, cilantro, garlic, vinegar, olive oil, and Puerto Rican sofrito.
