Grilled picanha with Chimichurri Brazilian BBQ Perfection

Ingredients

• 2.5 lbs (1.1 kg) Picanha roast, fat cap intact
• 2 tablespoons kosher salt (plus more to taste)
• 1 tablespoon freshly ground black pepper (plus more to taste)
• 2 tablespoons olive oil (optional, for searing in a pan)
• 1 cup fresh parsley, tightly packed
• 1/2 cup fresh oregano leaves
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 red chili, seeded and finely chopped (or 1/2 teaspoon red pepper flakes)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper