The day before you will grill: Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.
Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
Cover and chill at least 3 hours or overnight. (overnight preferred)
The day you will grill: Trim fat cap from Picanha steak, thinning the thickest parts so only 1/4 to 1/8 inch of fat remains.
Add beef schmear to moisten the beef and act as a bonding agent before seasoning
Generously sprinkle kosher salt on all sides
Cut Picanha WITH the steak's grain into strips approximately 2 inches thick
Fold steak pieces in a horseshoe shape, with the fat cap on the outside, and spear with metal skewers. Add 2 to 3 pieces per skewer. Use a second metal skewer to add stability when turning on the grill.
Allow beef skewers to warm to room temperature before grilling
Insert internal meat thermometer / probes into thickest and smallest steak pieces
Grill on indirect charcoal fire / heat until internal temperature is 135 degrees F (for medium-rare steak - if rarer steak is preferred, change from indirect cooking to sear at lower temperature.
Sear each side of skewered steaks approximately 2 minutes at the end of the cook. Final meat temperature should be at least 135 degrees (medium-rare) or 145 degrees (medium)
Remove from grill, remove metal skewers, cut pieces ACROSS the steak grain in 1/4 inch slices
Serve chimichurri sauce to spoon over grilled meat as desired
Savor and enjoy!