Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even coulotte steak and have probably eaten it at at your favorite Brazilian restaurant.
It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked.
It can be either roasted as a whole muscle or grilled as you would any other steak.