Skirt Steak With Salsa Verde And Ricotta Salata

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1/2 cup vegetable oil

1/4 cup dry red wine

1/4 cup red wine vinegar

1 small red onion, minced

3 garlic cloves, minced

1 tablespoon tomato paste

1/2 tablespoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)

1/2 teaspoon hot pimentón de la Vera

Finely grated zest and juice of 1 lemon

5 1/2 pounds skirt steak

1 1/2 cups extra-virgin olive oil

10 anchovy fillets, minced

4 medium shallots, minced

1/4 cup chopped flat-leaf parsley

2 tablespoons drained capers, chopped

2 tablespoons minced chives

1 tablespoon minced tarragon

Salt and freshly ground pepper

1 cup shredded ricotta salata (1 ounce)

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