Divide the boiled beef in two parts. Put the two pieces one behind the other on a double grill skewer in a U-shape (skewer both pieces so that the layer of fat is on the outside). Now rub the meat with the coarse salt so that it has a nice, thick layer of salt.
Briefly sear the meat all around on the grill. Now the outermost layer can be cut off thinly (similar to a kebab skewer) and eaten straight away. Put the picanha back on the grill after cutting and continue grilling.
The preparation of the picanha is a long event, as only bits of the meat are eaten. Everyone can cut the meat the way they want. Whether a little bloody or well done.
A double grill skewer is best suited for the typical churrasco, i.e. a large grill fork.
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