Picanha

• STEAK
• 1/4 cup rock salt
• 1 (3-lb.) tri-tip roast, cap on
• 2 tablespoons olive oil
• CHIMICHURRI
• 2 cups finely chopped red onion
• 2/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1/3 cup chopped parsley
• 1/3 cup chopped oregano
• 1 teaspoon kosher salt
• 1 teaspoon chili flakes

1. To make steak, prepare a charcoal or wood fire or both grill to high heat. Spread coals, but maintain medium-high heat (450u0b0-500u0b0) throughout cooking process.
2. Place salt in a plastic zip-top bag. Crush with a meat mallet or heavy pot. Place beef on a sheet pan. Rub beef with oil. Rub salt into beef, pressing to adhere. Fold tip of beef over to wide side of roast with the fat cap exposed; thread onto a wide, flat metal skewer or sword.
3. Grab 6 bricks. Make two stacks of 3 bricks wide enough apart to balance your skewer on. You want the top to be about 18"-24" above the surface of the coals (see pic.). Straddle/balance skewer a top bricks. Cook until beef is lightly charred and a thermometer registers 135u0b0 in the thickest part of the loin. Transfer meat to a cutting board. Let stand 15 minutes. Slice steak thinly across grain.
4. To prepare chimichurri, combine all ingredients in a bowl; stir well. Let stand at least 15 minutes. The longer it stands, the more the flavors will meld. Serve with a slotted spoon with steak.

rock salt, olive oil, chimichurri, red onion, red wine vinegar, extra virgin olive oil, parsley, oregano, kosher salt, chili flakes

Taken from www.myrecipes.com/recipe/picanha (may not work)