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Step 1
Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.
Step 2
Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.
Step 3
Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.
Step 4
Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.