Cinco De Mayo Party Playlist | Skirt Steak Fajitas

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Grab a pancho, a Dos Equis, and a sombrero.  This Cinco de Mayo Playlist and skirt steak fajitas should take care of the rest.


The Dinner


The Beverage


The Dinner Music


2 skirt steaks (about 1 1/2 pounds each)

1/2 cup fresh lime juice (about 4 limes)

1/2 cup chopped fresh cilantro

2 teaspoons minced jalapeño pepper

2 teaspoons finely minced garlic

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste








Dos Equis Beer



Tequila - The Champs

Tequila - Greatest Hits / Tequila


Guantanamera - Celia Cruz

Guantanamera - A Night of Salsa (Live Broadway Edition)


La Bamba - Ritchie Valens

La Bamba - The Best of Ritchie Valens


Mexican Hat Dance - The Hit Crew

Mexican Hat Dance - Cinco de Mayo Party Music


La Cucaracha - Spirit of Mexico

La Cucaracha - Spirit of Mexico


Cielito Lindo - México y Su Mariachi

Cielito Lindo - México y Su Mariachi


Livin La Vida Loca - Ricky Martin

Livin' la Vida Loca - Ricky Martin


Low Rider - War

Low Rider - Best of War


Bamboleo - Gipsy Kings

Bamboleo - ¡Volare! - The Very Best of the Gipsy Kings


Smooth - Santana and Rob Thomas

Smooth - iTunes Originals - Rob Thomas


Margaritaville - Jimmy Buffett

Margaritaville - Changes in Latitudes, Changes in Attitudes (Ultmate Master Disk  Gold CD  Reissue)


Boogie on Reggae Woman - Phish

Boogie On Reggae Woman (Live from Hampton) - Hampton Comes Alive (1998)


NICU - Phish

NICU (Live from Hampton) - Hampton Comes Alive (1998)






    1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.


    2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.)

    Recipe adapted from Parade, June 2007




    Last modified on Thursday, 05 May 2011 22:47

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