Dry-Aged Sirloin with Chimichurri Recipe | Matangi Angus Beef & Chicory Finished Lamb

There’s something undeniably special about a steak dinner shared at home. No waiting in line. No loud restaurant buzz. Just you, your favourite person, and the quiet sizzle of something incredible hitting the pan. When the occasion calls for a little effort — but not stress — we always reach for a Premium Dry-Aged Sirloin.

At Matangi, our grass-fed dry-aged sirloin steak is one of the finest cuts to come through our Hastings Butchery. With intense flavour and a beautifully tender bite, it’s the kind of steak that elevates any night in — especially when paired with a fresh chimichurri sauce.

What Makes Our Sirloin a Premium Cut?

Every sirloin cut at Matangi begins with our 100% grass-fed Angus cattle, raised on regenerative pasture and handled with care throughout the process. What makes it truly special, though, is the dry-age.

We age our sirloin for up to up to 100 days days in a controlled environment at our Heretaunga Street East butchery, allowing natural enzymes to break down muscle fibres and moisture to evaporate. The result? A dry aged beef experience that brings:

Exceptional tenderness
A rich, nutty depth of flavour
A golden, crust-forming exterior when seared

You can experience this for yourself by selecting our award winning 30–44 Day Premium Dry-Aged Sirloin Steak Cutlet — a favourite among customers who enjoy steakhouse quality at home.

The Recipe: Premium Sirloin + Chimichurri = Effortless Elegance

This recipe is simple, vibrant, and ready in under 30 minutes. The fresh herbs and acidity in chimichurri pair perfectly with the richness of the dry-aged steak — creating a dish that feels luxurious without being heavy.

Ingredients (Serves 2):

1 x Matangi 30-44 day Dry-Aged Sirloin Steak Cutlet (approx. 400–500g)
Salt and black pepper
1 tbsp olive oil or tallow
1 tbsp butter (optional, for basting)

Chimichurri Sauce:

½ cup finely chopped parsley
2 garlic cloves, minced
1 tbsp red wine vinegar
3 tbsp olive oil
½ tsp red chilli flakes or ½ small red chilli, finely chopped
Salt and pepper to taste

Method:

Bring the steak to room temp. Remove from the fridge 30–40 minutes before cooking. Pat dry with a paper towel and season both sides generously.
Make the chimichurri. In a small bowl, mix parsley, garlic, vinegar, chilli, olive oil, and a pinch of salt and pepper. Taste and adjust the acidity or heat to your liking.
Sear the steak. Heat a heavy-based pan (cast iron is ideal) over high heat. Add olive oil. Once hot, place the steak in the pan and sear for 2–3 minutes per side until a golden crust develops. If using butter, add it in the final minute and baste.
Rest. Transfer the steak to a board and let it rest for 5–10 minutes. This is essential for retaining the juices.
Serve. Slice against the grain, top with chimichurri, and plate with your choice of sides — roasted kūmara, grilled asparagus, or warm crusty bread all work beautifully.

Why It’s Ideal for Date Night

A good date night dinner should feel special, but still allow time for connection. This meal hits the mark:

It’s quick to prepare, giving you more time at the table
The recipe is forgiving — the steak does most of the work
The dry aged sirloin steak delivers complexity without needing heavy sauces or sides
It turns a regular night in into something quietly memorable

Best of all, it shows thoughtfulness. Choosing a premium cut of beef, preparing it simply, and serving it with fresh herbs speaks volumes — without saying a word.

Ordering Your Steak

You can order our Premium Dry-Aged Sirloin Cutlet directly through our online store or pick it up from our Butchery and Showroom in Heretaunga Street East, Hastings. Each cut is expertly prepared, vacuum-sealed, and ready to cook.

Explore more of our dry-aged beef collection for special occasions, weekend cookups, or anytime you want a meal to really mean something.

Final Thought

A romantic meal doesn’t need reservations or candles — it just needs care. And when you start with a Premium Dry-Aged Sirloin from Matangi, most of the work is already done for you. Pair it with something bright, keep the sides simple, and enjoy the moment.

Because steak night should feel a little like a celebration — especially when it’s shared.