Start off by preparing all of your ingredients for the chimichurri and add them all to a bowl. Parsley, cilantro, oregano, minced garlic, diced shallot, diced jalapeño, olive oil, red wine vinegar, lemon juice, red pepper flakes, greek yogurt and salt. Mix this together and then place the fridge.

Score the fat cap of the picanha and then season the fat side with kosher salt, flip it over and add olive oil and season with your favorite bbq rub (salt pepper and garlic is a good choice). Fire up the grill with two zone cooking (direct and indirect).

Add a skillet over medium heat and add olive oil and butter. Once combined add the chopped onion and salt. Cook this low for about 40 minutes, when there is about 10 minutes left, add some balsamic glaze and cook.

While the onions are started, sear the Picanha steak on the meat side for 60-90 seconds and flip to sear the fat cap for an additional 60-90 seconds. Once seared, move to the indirect zone and let it finish off until 130 degrees F internally. Remove and let rest for 15-20 minutes.

While the Picanha is resting, add a skillet over hot coals and toss the provolone cheese on it to melt. Toast the buns to the sandwich.

Slice the steak into thin strips and then prep the sandwich station.

Build the sandwich, start with the toasted buns and add the Yogurt Chimichurri, then the thinly cut Picanha, caramelized onions and then the gooey provolone cheese from the hot skillet.

Serve and enjoy!