Ingredients Beef Skirt Steak Skirt Steak and Asparagus with Salsa de Semillas 5.0 (1) 1 Review Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa. By Paola Briseño González Paola Briseño González Paola Briseño González is an avid cook from Puerto Vallarta, México, who wrote her first recipe for a Key lime cookie pie at age six. Her cooking is a reflection of her coastal roots and is fueled by her background in food anthropology and classical culinary training. When she is not organizing food festivals or cooking the perfect soft-scrambled eggs for singer J Balvin as his personal chef, she is the Director of Awards and Culinary Events at the International Association of Culinary Professionals (IACP). She lives in Los Angeles with her husband, a punk rock food writer, and her Old English Sheepdog, Fig. Food & Wine's Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 50 mins Yield: 4 Ingredients 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 Directions 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. Slice steak with the grain into 3-inch-wide strips; slice strips against the grain into 3/8-inch-wide strips. 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. 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. 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. Rate it Print