Using cilantro is a regional/local choice with cilantro-fortified salsas being de rigueur in Mexico and Central America, but far less often used in Southern South America, the "home" of Chimichur(r)i.

Flat leaf parsley and fresh oregano (often the "Mexican" variety, a bit different from the classic European herb), onion, garlic, salt, olive oil, and then then 2 areas of debate....

For me raw Serrano chiles are far preferable to any of the dried reds, and the choice of red wine vinegar or fresh lime juice gives rise ro some argument, usually based on the latitude of origin of the debaters. There are even some "Bitter orange juice" fans out there.

"Fusion"? Thin slices of grilled rare sirloin served on fresh warm corn tortillas with a bowl of chimichurri