Grilled Picanha with Piri Piri

Ingredients

• 1 (3-pound) whole picanha, preferably Wagyu
• 1 tablespoon flaky sea salt, plus more for serving
• 1 teaspoon black pepper
• 1/2 cup extra-virgin olive oil, divided
• 2 cups finely chopped red bell pepper (about 2 bell peppers)
• 1 tablespoon minced garlic (about 3 cloves)
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1/2 cup thinly sliced scallions (about 3 scallions)
• 1/2 cup packed chopped fresh flat-leaf parsley
• 1/4 cup finely chopped shallot
• 2 tablespoons red wine vinegar or Cabernet vinegar
• 1 teaspoon thinly sliced malagueta chiles or red Thai chiles (about 3 small chiles)

Steps

1. Trim and remove any silver skin, and trim fat cap from picanha to about 1/2-inch thickness. Score fat cap horizontally and vertically at 1/2-inch intervals, creating small crosshatches and making sure not to pierce flesh. Transfer picanha to a rimmed baking sheet, and season all over with flaky sea salt and black pepper. Let stand at room temperature 1 to 2 hours.
2. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium. Add bell pepper, garlic, and 1/4 teaspoon kosher salt; cook, stirring often, until very soft but not browned, about 15 minutes. Transfer mixture to a large bowl; let stand until cool, about 20 minutes. Stir in scallions, parsley, shallot, vinegar, chiles, remaining 6 tablespoons oil, and remaining 1/4 teaspoon kosher salt. Add additional salt to taste, if desired. Cover piri piri and chill until ready to serve.
3. Open bottom vent of charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push them to one side of grill. Adjust vents as needed to maintain an internal temperature of 300°F to 325°F. Place picanha, fat cap down, on grates over unlit side of grill. Grill, covered, until a thermometer inserted in thickest portion of meat registers 110°F, 35 to 45 minutes.
4. Move picanha to lit side of grill; grill, uncovered, until browned on all sides and a thermometer inserted in thickest portion registers 120°F to 125°F for medium-rare, 1 to 2 minutes per side. (Watch and move picanha as needed; as the fat starts to render, it will create some flare-ups.)
5. Transfer picanha to a cutting board; let rest 15 to 30 minutes. Slice meat against the grain, and sprinkle with flaky sea salt to taste. Serve with piri piri.