These are the only recipes I've come up with on the Internet from "Texas de Brazil."

GARLIC PICANHA
Source: CuisineofMemphis.com
Yields: 4-6 portions

A Texas de Brazil specialty! Picanha is a cut of beef, the top part of the top sirloin sometimes called cullote or top sirloin fat cap. You can order this cut at your local butcher. Each piece weighs about 3 to 4 pounds. Ask your butcher to trim the bottom and leave the fat from the top of the cut.

3-4 lbs Picanha steak
1 Cup garlic
2 Cup vegetable oil
kosher salt

Slice sirloin into 1-inch thick steaks.
Using a blender; mix 1 cup of fresh garlic and 2 cups of vegetable oil, pulse it few times.
Prepare your grill with charcoal, heat on high heat until coals are glowing.
Using kosher salt, cover the meat generously.
Brush the mixture of garlic and oil on the meat and place it on the grill for 3 minutes on each side or until prepared to the temperature you prefer your steaks.

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PARMESAN CRUSTED PORK LOIN
Source: CuisineofMemphis.com
Yields: 4-6 portions

3 lbs pork loin
grated parmesan
Marinade INGREDIENTS:
1 Cup Merlot wine
1 Tbsp each of: fresh sage, fresh oregano, fresh thyme, fresh rosemary, and red crushed pepper
1 Tbsp minced garlic
1 Cup olive oil
3 Tbsp salt

Blend all the ingredients for the marinade.

Cut the pork loin in cubes, incorporate the marinade and mix with a spatula – marinade overnight.

Use a charcoal grill at medium heat to cook the pork loin, cooking for a few minutes on each side. When pork is almost cooked, but still pink inside, remove it from grill.

In a bowl add enough grated Parmesan cheese to coat all the pieces and take back to the grill. The time needed to melt the cheese will be the time needed to finish cooking the pork loin.

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CAIPIRINHA:
Source: CuisineofMemphis.com
Serves: 1

1 1/2 Tbsp granulated sugar
1/2 large lime, quartered
1 1/2 oz Cacha Rum
crushed ice

Prepare in rocks glass.
Muddle lime & sugar together.
Fill glass with crushed ice.
Add 1-1/2 ounce of Cachaca Rum (Brazilian rum).
Shake well.