When you say, "Viva la vida!" you're saying "Long live life!" That's the feeling of fiesta — be in the moment, enjoy yourself! Cinco de Mayo celebrates a Mexican battle for freedom, but you can make a fiesta of any occasion when you serve food with bold Latin flavors.

2 pounds beef skirt or flank steak4 oranges, cut into Z\x-inch slices4 cylindrical heads of romaine lettuce1 (15-ounce) can hearts of palm, drained and choppedOrange, Olive and Red Onion Mojo1/2 cup chopped large black ripe pitted olives1/2 cup chopped Spanish stuffed olives1 cup orange juice1/4cup fresh lime juice1/2 cup finely chopped red onion1 clove garlic, minced1/4cup olive oil1/2 teaspoon dried oreganoKosher salt and freshly ground black pepper to tasteTo make mojo, whisk together olives, orange and lime juices, onion, garlic, olive oil, oregano, salt and pepper. Transfer half (about 1C\v-cups) to resealable plastic bag. Add steak, seal and let marinate at room temperature 30 minutes. Reserve remaining mojo.Prepare hot fire in grill.Brush orange slices and romaine with some reserved mojo and grill, turning once, until slightly charred on all sides. Remove from grill.Place steak on grill and grill 2 to 3 minutes per side, turning once, for medium-rare. (Discard marinade.)To serve, cut each head of romaine into pieces and arrange with hearts of palm on each plate. Serve steak and orange slices on the side and drizzle all with remaining mojo.Makes 4 to 6 servings.Adapted from Weeknight Grilling with the BBQ Queens by Karen Adler and Judith Fertig (Harvard Common Press, 2006).