Preheat a charcoal grill to high heat, about 500°F / 260°C, set up for two-zone cooking.
Cut 900g of picanha with the grain into 1½-2in / 4-5cm steaks, keeping the fat cap. Score the fat in a crosshatch pattern.
Fold each steak into a C-shape, fat side out, and thread 2-3 steaks onto each pair of metal skewers. Sprinkle with 2 tablespoons of coarse salt.
Grill, turning every 2-3 minutes and closing the lid in between, for 20-25 minutes, until the meat reaches 125-130°F / 52-54°C for rare to medium-rare. Rest under foil for 5 minutes, then slice against the grain.
