This is that funny-looking cut skewered on a sword at a Brazilian steakhouse that makes you have the servers continue to return to your table. The picanha has a beautiful fat cap that gives it a nice flavor. If left as a roast, you can cook the whole thing and then slice it, which is great when serving a group of people with different doneness preferences since it naturally tapers in thickness. It can also be cut into steaks for a good solo-sized portion!
Cooking Methods for Whole Roast: Indirect Grill, Smoke
Cooking Method for Steaks: Grill, Skillet, Skillet-to-Oven
