Picanha Chimichurri

In a food processor, combine the parsley, cilantro, vinegar, garlic, lime juice and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. Roll the pieces of picanha in rock salt and garlic cloves, minced. Grill the steaks fat-side up for a few minutes until a little juice leaks out of the top of the steaks. If you are grilling on the big skewer, both sides are the same; there is no fat-side. Turn the steaks onto their sides to grill for a few more minutes. Finally, grill fat-side down, moving the steaks away from the hottest part of the fire to avoid overcooking and to reduce the chance of the fire flaring up from the dripping fat. Grill to your desired doneness.