Jumbo parilla in Montevideo's Marcado del Puerto, a charming, enormous marketplace filled with open parilla restaurants. (Technically in Uruguay, not Argentina, but close enough!)
This waiter was trying to explain the different cuts of meat to me, but I got a bit distracted.
Huge delicious steaks (ojo de bife and bife de chorizo) at Rosalia, a traditional parilla restaurant in Palermo, Buenos Aires. We requested that the steaks be "jugoso," or "juicy."
Brochette de lomo at La Cabrera, one of the most excellent (albeit, tourist-filled) steak houses in Buenos Aires. If you go here, get this. Service includes a bounty of outstanding free side dishes.
Choripan was our street food of choice in BsAs. Juicy chorizo, fresh crispy bread, and chimichurri. que rico.