Brazilian Picanha Steak

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1. 1Step 1: Use a knife to score the fat cap into a crosshatch pattern, being careful not to cut deep enough to reach the meat.
2. 2Step 2: Fold each cut picanha in half, fat side out and impale the meat with a large metal skewer or even a rotisserie skewer.
3. 3Step 3: Preheat your grill to 400-450 degrees F and grill the meat until medium rare, which is an internal temperature of 125 degrees F, flipping the steak every 4-5 minutes (about 15-20 minutes total).
4. 4Step 4: Let the meat rest, then slice the meat off of the skewer.
5. 5Step 5: For a Brazilian picanha bowl, add the meat to a bowl with black beans, rice, cilantro chimichurri sauce, pickled onions, a fried egg, and farofa. If you can get your hands on some pickled biquinho peppers, also known as sweety peppers, they are a great authentic addition as well.