Spit-Roasted Rump Steak with Country Salsa

Most countries have a dish that epitomizes the local grill culture (and for that matter, the greater culture at large). In the United States, it’s the rib (or T-bone steak if you live in Texas). In Italy, it’s bistecca alla fiorentina; in South Africa, boerewors; in Indonesia, the saté. In Brazil, a land where a typical churrascaria (grill restaurant) might serve more than a dozen varieties of spit-roasted meat, one stands out as iconic and indispensable: picanha