Remove the membranes from the meat, but leave the fatty side and cut it into lozenges. Rub the fatty side well with the 12 grams of sea salt.
Heat the charcoal until it is red hot (350°C, instant), wipe away (with a magazine or BBQ glove) the outer layer of ash. Place the Picanha directly on the hot coals with the fat side first (Caveman Style) and leave for at least 6 to 7 minutes, then turn.
Take the meat out and bring the temperature down to around 110°C and put your platesetter under your grill and insert a thermometer into the thickest piece of your meat and set the core temperature to 49°C.
Wash and dry all the herbs and chop them finely. Clean and finely chop the onions and shallots. Remove the seeds from the red pepper and finely chop the pepper as well. Wash the tomatoes and cut into quarters, remove the seeds and cut small cans from the tomatoes. Cut fine rings from both the green and black olives. Clean the garlic, crush it and chop finely.
Mix all the ingredients together and add the olive oil, then the vinegar and add some salt and pepper to taste.
Once the meat has reached the right temperature, let it rest for at least 10 to 15 minutes before cutting it. Present on a robust board together with the Chimichurri.