Season your picanha steak with Kosher salt, black pepper and your Salt and Pepper + Three Chiles generously on all sides.
Set your sous vide to 133 degrees F. Add your picanha to cook until it reaches an internal temperature of 133 degrees F throughout the whole steak. Remove from the sous vide and set aside.
Set a grill to high heat. Add your picanha and sear on all sides for 1 to 2 minutes per side or until you get a perfect sear on all sides. Remove from the heat and set aside to rest for 6 to 8 minutes.
To make your hatch chile chimichurri, add into a blender your fire roasted hatch chile without the stem, parsley, cilantro, garlic, 1 tsp Salt and Pepper + Three Chiles, red wine vinegar, citric acid and begin to blend on medium speed until everything is evenly combined. Transfer your mixture into a medium bowl. Add your olive oil and whisk it in until evenly combined. Add Kosher salt to taste. Set aside.
Slice your picanha into 1/3 of an inch thick slices, sprinkle with sea salt and serve with a side of your hatch chile chimichurri.