Part 3/10:
Each chef displays their preference for proteins: Desi leans on seasoned chicken, Lorenzo opts for traditional skirt steak, and Saul favors marinated shrimp. Lorenzo emphasizes the importance of marinating skirt steak for hours, using a blend of sweet, spicy, and savory ingredients, notably pineapple juice. The pineapple contains bromelain, an enzyme that tenderizes the meat by breaking down collagen, making the steak more tender.