steak and chimichurri in puff pastry **

4 6oz pieces of filet, ribeye, or new york strip (appropriately tenderized), fat trimmed
1 T. sea salt
1tsp. pepper
1/4 cup olive oil
2T. adobo con pimiento seasoning

Chimichurri
2 bunches parsely
2T. crushed garlic
1/2 white onion
1T. anchovy oil and 2 fillets
1/2c. olive oil
2T. lemon juice
1T capers
salt and pepper to taste

2 sheets puff pastry, refrigerated

Pound meat with a tenderizing mallet.  Rub with olive oil, then sprinkle both sides with salt, pepper, and adobo. Sit for 1-2 hours.

To make the chimichurri, combine all incredients in food processor and blend until smooth

In a large skillet, brown the beef on each side for about 5 minutes per side if thick pieces, 3 minutes if thinner (<2inches).  Cool

Heat oven to 375.

Roll out the pastry dough until about 1-2mm thick.  Cut each sheet into 4 pieces. Dollop your chimichurri, place your steak, more chimichurri on top, and then place second piece of pastry on top. roll the edges together to completely enclose the beef, make a few slits in the top for steam.
Bake for 20-25 minutes or until medium rare on thermometer.
Serve with extra chimichurri.