Picanha with farofa and vinagrete

Method

1. Take the picanha out of the fridge 30 minutes ahead. Cut it into steaks 2.5 to 3 cm thick (two fingers) along the grain, so the cooked steaks can be sliced across it, keeping the fat cap on each, and score the fat 2 or 3 times without cutting into the meat.
2. Make the vinagrete (molho à campanha, Brazilian salsa): dice the deseeded tomatoes, ½ onion and the green pepper into 0.5 cm cubes and chop the parsley. Mix in a bowl with the vinegar, olive oil and 1 teaspoon of salt and chill for at least 15 minutes.
3. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
4. Make the banana farofa (toasted cassava flour): peel the bananas and cut them into half-moons; chop ½ onion and the garlic. In a frying pan over medium heat, melt the butter, cook the onion with a pinch of salt for 3 minutes and the garlic for 1 minute; add the banana and stir gently for 1 minute. Add the cassava flour little by little and stir for 5 minutes until crisp. Season with salt and black pepper.
5. Heat a heavy frying pan or cast-iron griddle, with no fat, over medium-high heat until very hot. Coat the picanha steaks in coarse salt on both sides and stand them on their fat edge first for 3 to 4 minutes, until the fat renders and browns. Then sear 4 to 5 minutes per side for medium, turning only once. Work in two batches.
6. Rest the meat on a board for 5 minutes, knock off the excess coarse salt and slice thinly against the grain, each slice with its fat. Serve with the rice, farofa and vinagrete.