Remove picanha roast from packaging and blot dry with paper towels. Trim off silver skin from the meat portion, but leave the fat cap intact.
Cut off the ends of the roast. Next, cut the picanha roast WITH the grain into 1 1/4"-1 1/2" individual steaks.
For steaks into a "C" shape, and thread them onto your sword skewers. Average 3 steaks per skewer. Season well with salt, including the fat cap.
Heat your grill to 400 degrees F.
Place the picanha skewers onto the grill over high heat and cook 5-6 minutes per side or 10-12 minutes total for medium-rare doneness. Leave on longer for medium to medium-well doneness.
Once cooked, remove skewers from the grill and place them onto a clean cutting board. Rest grilled picanha for 10 minutes. Carve and serve with Brazilian cheese bread or mashed potatoes.
If you do not have sword skewers, you can grill your picanha as individual steaks. Follow the instructions except for threading them onto skewers. Grill for 10-12 minutes or your desired doneness, and serve sliced or whole. Use our Brazilian Barbecue Rub for a more dressed-up grilled picanha!