Smoked Chimichurri Steak Sandwiches

Light up the coals and begin chopping ingredients for the chimichurri. Place the chopped parsley, white onion, red bell pepper, diced garlic, red wine vinegar, olive oil, and salt into a jar and mix together. Add a hot piece of charcoal into the jar and close the lid to infuse smoke. Cut the Picanha into steaks and season generously with salt and cowboy butter seasoning. Grill the steaks until the internal temperature reaches 120°F, then remove from the grill and let rest. Toast the sandwich bread until crisp. Slice the rested steak. Decorate the toasted bread with Parmesan, then layer with the sliced steak and smoked chimichurri.