On the advice of a friend, I took a ride to a butcher shop I'd seen a million times and never entered. Picked up some hanger steak that was marinating in a tub at the counter. Cook it up, and holy shit - it's Uruguayan style chimichuri, which I've only had at my brother's neighbor's cookouts. In my experience, Uruguay is king of the chimichuri hill. The Argentine version overwhelms the beef's flavor and Brazilians can't figure out when to stop pouring salt in anything.