● 1/2 cup plus 1 tablespoon olive oil, divided
● 1/2 cup cashews, coarsely chopped
● 1/4 cup raw pepitas
● 1 tablespoon black sesame seeds
● 2 teaspoons finely chopped garlic
● 1/2 teaspoon dried Mexican oregano
● 1 tablespoon plus 2 teaspoons finely chopped unseeded dried chipotle chile, divided
● 2 teaspoons kosher salt, divided, plus more to taste
● 1 (1 1/2-pound) skirt steak
● 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
● Lime wedges, cilantro leaves, and cooked long-grain rice, for serving

Step 1
Heat 6 tablespoons oil in a medium saucepan over medium-low until fragrant. Add cashews, pepitas, sesame seeds, garlic, and oregano; cook, stirring often, until cashews are light golden and toasted, 5 to 7 minutes. Remove from heat; stir in 1 tablespoon chipotle and 1/2 teaspoon salt. Transfer to a small bowl.

Step 2
Slice steak with the grain into 3-inch-wide strips; slice strips against the grain into 3/8-inch-wide strips.

Step 3
Heat 1 tablespoon oil in a large cast-iron skillet over high. Add half of the steak; sprinkle with 3/4 teaspoon salt. Cook, undisturbed, until a crust forms, 5 to 7 minutes. Flip and cook just until no longer pink, about 15 seconds. Transfer steak to a medium bowl, and wipe skillet clean. Repeat process using 1 tablespoon oil, remaining steak, and remaining 3/4 teaspoon salt. Wipe skillet clean.

Step 4
Add remaining 1 tablespoon oil to skillet; heat over high. Add asparagus; cook, stirring often, until crisp-tender, about 5 minutes. Return steak and accumulated juices to skillet. Stir in remaining 2 teaspoons chipotle; season with salt, if desired.

Step 5
Transfer steak mixture to a serving plate; top with 1/4 cup salsa. Squeeze limes over steak mixture; garnish with cilantro, and serve with rice and remaining salsa.

Suggested Pairing
Light, spicy Grenache.