Picanha

[1] In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture.

There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse sea salt.

[9] Most of it is usually produced within the European Union (Republic of Ireland and Poland)[10] and also imported from Argentina, Brazil, Paraguay and Uruguay in South America.

It could be derived from the word picana, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle.

[16] Picanha can be prepared on the grill, in the oven, on the hob, in a frying pan, or sous vide with a variety of spices and accompaniments.