Perfect Picanha

Make light scores in the fat cap of the picanha so it doesn't end up raw underneath

Sear the picanha over high heat on the grill on both sides

Let the picanha rest for 10 minutes

Slice the picanha into steaks about two fingers thick and place over high heat

Stuff a French bread roll with cheese and wrap it in the aluminum foil

Place the bread roll near the coals until the cheese melts

Mix parsley, oregano, red pepper flakes, smoked paprika, salt, pepper, vinegar, and olive oil

Cover the picanha with the mixture and serve