Skirt Steak and Asparagus with Salsa de Semillas

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

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