Picanha is a South American favourite and rapidly gaining popularity up here. We can see why - juicy and tender steaks!
It goes by many names including top sirloin cap. Picanha is sold as a whole cut and can be cooked as is as a roast or sliced into steaks of your desired thickness. Since there are only two picanhas per beef these are in limited supply.
At Jackknife Creek, we slice into 1-1.5" steaks and thread them on a large skewer similar to how they are cooked in a Brazilian steak house. We cook ours directly on the BBQ grate but this would do really well cooked rotisserie style.