Picanha, this undisputed hidden gem from your local butcher, is a lean, yet incredibly well-marbled steak, with a distinct flavor-packed fat layer. You may have seen it roasted over live fire and served in grand fashion, on swords, by the gaucho chefs of South American Churrascarias or in exclusive Brazilian steakhouses.The most critical aspect of preparing Picanha is buying the correct cut of beef. Often, tri-tip or sirloin steaks are confused with top sirloin cap steak. In Brazil, the most prized cut of meat is the rump cap. In the United States, this best translates to the top sirloin cap, a cut located at the rear of a cow above the sirloin and adjacent to the tri-tip. You may need to find a local butcher because most grocery markets do not carry this cut.