Rotisserie method:

1: Set up your grill for spit-roasting and preheat to high. (To be strictly authentic, spit-roast over charcoal or wood, preferably mesquite.)

2: Cut the top sirloin crosswise. across the grain, into slices about 1 1/2 inches thick. Skewer each slice on the spit through the ends in such a way that the fat forms a rounded curve on the outside like the letter “C.” Skewer the pieces one next to the other—you want the meat to abut and you should have 3 or 4 in a row. Season the meat on all sides with salt.

3: Attach the spit to the rotisserie motor and spit-roast the meat until the fat cap is sizzling and the meat is darkly browned on the outside, but still rare to medium-rare inside (125 to 135 degrees), 12 to 15 minutes, or as needed.

4: To serve the picanha Brazilian-style, carefully carry the spit, hands protected by heavy-duty grilling or welders’ gloves, to the table. Carve the meat into thin slices onto each person’s plate (small tongs help). Alternatively, transfer the picanha to a cutting board and thinly slice it across the grain, including a bit of fat and a bit of meat in each slice. Shingle the slices on a platter or plates. (Be sure to capture the juices.)

5: Serve with Molho à Campanha and/or Farofa, if desired.

Direct grill method: Here’s how picanha is grilled in Brazilian homes, not to mention at grill joints in neighboring Uruguay and Argentina:

1: Cut the top sirloin crosswise (across the grain) into slices 1 1/2 inches thick.

2: Set up your grill for direct grilling and heat to high. Brush and oil the grill grate.

3: Arrange the meat pieces fat side down on the grill. Direct grill until fat is partially rendered, crisp, and brown, 2 to 4 minutes, moving the meat as needed to dodge flare-ups. Turn each piece of meat on its side and grill until browned, 2 minutes per side. Grill the bottom the same way. You’re looking for medium rare—an instant-read meat thermometer inserted in one of the narrow ends to the center of the meat will read about 125 to 135 degrees.

4: Transfer the picanha to a cutting board, fat side up, and let rest for a couple of minutes. Carve it into thin slices across the grain, including a bit of fat and a bit of meat in each slice. Serve with Molho à Campanhna and Farofa, if desired.