Picanha is a tender beef well appreciated all over Brazil for grilling. It has a layer of fat, which should be removed only after grilling. You can find picanha in most European countries by the name of "cap of rump" also called "Tri-Tip".  Ask the butcher for the cap of the top sirloin. see photo below and weighs between 2 to 5 pounds the entire piece.

The toasted manioc flour is a staple food in the northeast and northern regions of Brazil.  Season the flour with green onions, chopped hard boiled eggs, currants, pine nuts and it becomes a farofa.

Farofa:
2 cups Manioc flour
2 tablespoon Oil
1 medium Onion, chopped finely
2 Tomatoes, peeled, seeded and chopped
2 tablespoons Parsley, chopped
2 tablespoons Green onions, chopped
2 Hard boiled egg, chopped
1/4 cup currants
1/4 cup Pine Nuts

Heat the oil - saute the onions and pine nuts lightly add the Manioc Flour and toast slightly  - take off the heat - mix in tomatoes, parsley, green onions, currants - season - plate and decorate with chop egg and parsley

I enjoy serving this with the great Argentine sauce - Chimichurri

1 jalapeno - depending on the heat you want discard the seeds
1 clove garlic
2 tbsp. fresh cilantro
2 tbsp. fresh parsley
1 tsp. fresh oregano - or dried
1 tbsp of spanish paprika
1/4 cup olive oil - use good olive oil
1 tbsp. lime juice
1 tsp. kosher or sea salt

According Wkipedia the name Chimichurri comes from:

"the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.^[4] "