The most desired cut in Brazillian and Argentinian cooking, to get the best out of this tasty cut;

1. Place the Picanha fat side down over the coals and sear for 5-7 minutes.
2. Turn and sear an additional 3-4 minutes.
3. Be prepared for flare-ups as the fat softens and soaks into the meat…and the grill.
4. Remove the Picanha and slice into 3 or 4 sections with a sharp knife