![Skirt Steak and Asparagus with Salsa de Samillas Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/y0BJr85SdzoFHtJVsWlH_ohe5V4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/skirt-steak-and-asparagus-with-salsa-de-samillas-FT-RECIPE0420-32eba65f707a407e9bb2ef1d572d9020.jpg)
Ingredients
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1/2 cup plus 1 tablespoon olive oil, divided
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1/2 cup cashews, coarsely chopped
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1/4 cup raw pepitas
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1 tablespoon black sesame seeds
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2 teaspoons finely chopped garlic
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1/2 teaspoon dried Mexican oregano
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1 tablespoon plus 2 teaspoons finely chopped unseeded dried chipotle chile, divided
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2 teaspoons kosher salt, divided, plus more to taste
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1 (1 1/2-pound) skirt steak
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2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
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Lime wedges, cilantro leaves, and cooked long-grain rice, for serving
Directions
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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.
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Slice steak with the grain into 3-inch-wide strips; slice strips against the grain into 3/8-inch-wide strips.
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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.
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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.
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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.