Spring BBQ in Sydney with Family and Friends: Argentine Steak Seasoning with Moofish
Updated: Oct 2
Spring in Sydney has a way of pulling everyone outside. The sun hangs around longer, the garden wakes up, and the barbecue starts looking less like an appliance and more like the centre of the weekend. Add family, friends, cold drinks, and steaks with an Argentine-style seasoning, and you have a relaxed meal that feels generous without being fussy.
This is the kind of BBQ that suits a backyard, a picnic spot near the Harbour, or a laid-back afternoon after the beach. The heart of it is simple: quality Moofish products, a bold seasoning mix, and a few smart sides that let the grill do most of the work.
Bring an Argentine feel to your Sydney spring barbecue
Argentine barbecue, or asado, is known for its confidence. It does not rely on heavy sauces or complicated marinades. The focus is on good meat, steady heat, salt, herbs, and patience.
For a Sydney spring BBQ, that approach works beautifully. The weather is warm enough for long outdoor cooking, but not so hot that everyone wants to hide indoors. It also gives you space to cook slowly, talk, snack, and serve food in rounds.
To give the day a South American feel, build the meal around:
Steaks cooked over steady heat
A dry Argentine-style seasoning
Chimichurri on the side
Grilled vegetables
Fresh salads and crusty bread
If you are hosting a bigger group, keep the menu flexible. A few steak cuts, sausages, and some seafood options make it easier to feed different tastes without running back and forth from the kitchen all afternoon.
Choose the right MooFish products for the grill
A great BBQ starts before the flame is lit. For this menu. For the steak, choose cuts that can handle a strong sear and still stay juicy. Rib eye, sirloin, rump, and scotch fillet all work well. If you are cooking for a crowd, buy a mix of cuts rather than relying on one option. That gives you more control over timing and doneness.
For extra variety, add a few BBQ-friendly favourites:
Make Argentine-style steak seasoning at home
This seasoning is inspired by classic Argentine flavours. It is savoury, herby, gently smoky, and just spicy enough to wake up the meat. It is a dry rub, so it helps form a crust on the steak without making the surface wet.
Argentine steak seasoning mix
Makes enough for about 1.5 kg to 2 kg of steak.
Ingredients
2 tablespoons coarse sea salt
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1 teaspoon chilli flakes
1 teaspoon ground cumin
Zest of 1 lemon, finely grated
1 tablespoon olive oil, added just before cooking
Method
Mix the salt, paprika, oregano, garlic, onion powder, pepper, chilli, cumin, and lemon zest in a small bowl.
Pat the steaks dry with paper towel.
Sprinkle the seasoning over both sides of the steaks.
Rest the steaks at room temperature for 20 to 30 minutes before cooking.
Rub lightly with olive oil just before the steaks go on the grill.
The lemon zest is not traditional in every Argentine kitchen, but it suits spring in Sydney. It brightens the beef and works especially well if you are serving seafood or salads alongside the steak.
For best results, do not drown the meat in seasoning. The rub should coat the surface, not bury it. Moofish steak has to remain the star.
Grill the steak with patience and confidence
Good BBQ cooking is mostly heat control. Start with a clean grill, preheat it well, then create two cooking zones if your barbecue allows it. One side should be hot for searing. The other should be gentler for resting and finishing thicker cuts.
Place the seasoned steaks on the hot side first. Let them sit long enough to form a crust before turning. If you move them too much, they steam instead of sear.
A simple guide:
Thin steaks need high heat and a short cook.
Thick steaks need a hard sear, then time over lower heat.
Rest every steak for at least 5 minutes before slicing.
Slice across the grain for a softer bite.
If guests like different levels of doneness, cook in batches. Start with steaks that need more time, then finish with thinner or more rare pieces. Serve sliced steak on a platter rather than giving each person a whole steak straight away. It feels more social, and everyone can try a bit of everything.
Add chimichurri and simple spring sides
Chimichurri brings the whole BBQ together. It is fresh, sharp, and ideal with grilled meat, fish, prawns, and vegetables.
Quick chimichurri
Mix together:
1 cup flat-leaf parsley, finely chopped
2 tablespoons oregano, chopped
2 garlic cloves, finely grated
1 small red chilli, finely chopped
3 tablespoons red wine vinegar
½ cup olive oil
Salt and pepper to taste
Let it sit for at least 15 minutes before serving. Spoon it over sliced steak or pass it around the table.
For sides, keep things bright and easy:
Grilled corn with butter and lime
Tomato and red onion salad
Barbecued zucchini and capsicum
Crusty bread for soaking up juices
Roasted potatoes with rosemary
A simple green salad with lemon dressing
If you are adding Moofish seafood to the grill, use the same relaxed approach. Prawns need only a few minutes. Fish fillets cook quickly, so place them on a clean, oiled part of the grill and turn them gently.
