Clean the onion, garlic and red pepper and cut them into large pieces. It is better to remove the seeds from the red pepper. Pluck the leaves from the thyme and rosemary sprigs. Put everything together with 250 ml olive oil and sea salt in a tall measuring jug, grind with a hand blender and the herb is ready. Put the mixture in an airtight container so that you can use it at a later date. The start of the tail Take the veal picañha out of the fridge half an hour before cooking so that it can catch its breath. Cut the picañha widthways into strips of 4 to 5 cm. Thread the strips on the skewer so that the fat side is round. Brush the meat generously with the herb oil. Heat up the BBQ to no less than 300 °C and grill the picañha nicely brown on all sides. A cast iron grid is a must to get nice grill marks. When the picañha has a nice crust, let it cook on a temperature of about 150 °C until a core temperature of about 54 °C. Let the veal picañha rest for another 10 minutes in aluminium foil.