Trim any silver skin from the picanha.

Cut the meat against the grain into strips, about 2 to 2 1/2 inches wide. You may want to trim the fat cap on the meat to 1/4 to 3/8 of an inch. This is optional. The fat cap will vary on each roast.

Salt the meat on all sides.

Curl the meat into a C shape with the fat on the outside and place the meat on the skewer. The skewer should be as close to the center as possible. Each skewer should accommodate 2 or 3 pieces of meat. Note: If you do not have large flat skewers, use 2 bamboo skewers and push them through the meat about 1 inch apart to prevent the meat from uncurling.

Preheat one side of the grill to between 475°F and 500°F. Heat the other side of the grill to about 350°F.

Place the skewers on the hot side of the grill and cook for about 5 minutes. Flip them over and cook for another 5 minutes. Be sure to avoid the flames to prevent the fat cap from catching on fire. You may need to actively monitor the meat while cooking. Be careful not to burn the grill.

After the crust has developed, move the meat to the cool side of the grill and cook until you reach your desired level of doneness. Remove the meat from the grill and let it rest for about 5 minutes before serving.