Cut squares of puff pastry of 10cm, above we add ham and sauce and roll, before putting into oven with the help of a brush we paint the puff pastry and bake 180º until golden. Once golden brown oven and let the door half open with the puff pastry in about 5 minutes (will make it crisp).
We put salt and pepper to the breasts and mark in the plate. To emplatar decoramos with shoots of garbando and we add sauce.
After firing up the grill, remove the meat from the fridge to reach room temperature. 30 minutes should be sufficient.
Once the coal is ready, place all of the meat on the grill. Let it brown on one side and then turn it over.
Now rub salt all over the meat heavily if using coarse salt (we can easily remove it later) and moderately if using fine salt or cooking salt. Let it brown on the bottom.
Once the meat is ready, if using coarse salt, we remove it. To do this, firmly grip the meat with a pair of tongs and lightly bump it against the grill rack. Place it on a (preferably clay) dish.
If the meat is too brown on the outside but slightly uncooked inside, cover with another dish or aluminium foil for a few minutes. It will finish cooking in the heat.
Serve directly on the dish and cover with the chimichurri sauce or serve in a bowl so the guests may help themselves.