Summary:

In May 2024, I learned how to make 'guiso' from a Colombian lady named Mari. Her guiso used a combination of fresh and dried ingredients, including diced green onion and a little bit of fresh garlic. The recipe on this page is inspired by Mari’s, but it is simplified to include only dry spices, and it includes a citrusy twist at the end. It is a great way to quickly make delicious spiced beef for fajitas or salads with almost any cut of beef, including the cost-effective shoulder and round.

Prep time: 20 minutes

Cook time: 15-30 minutes depending on stove temperature

Recommended equipment:

• Cast Iron Skillet​

• Metal pot/bowl with a tightly fitting lid

Ingredients:

• 2 lbs. assorted Wagyu steaks (OR 2 lbs. Belgian Blue thin-cut steaks)

• 1-2 tbsp olive oil or avocado oil for cooking (3-4 tbsp oil for Belgian Blue)

• 2 tsp kosher salt

• 1.5 tsp dark chili powder (chili ancho powder)

• 1 tsp granulated onion powder

• 1 tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp cayenne pepper

• (optional) 1/4 tsp turmeric

• 10-20 grinds fresh-ground black pepper (to taste)

• 1-2 Limes at room temperature, quartered
   

Instructions:

1. Partially dethaw the beef, and slice it as thinly as possible. When the beef is still partially frozen, it is much easier to cut.

2. Add the dry spices.

3. (Optional but recommended) Let the seasoned beef rest for a couple hours or even overnight.

4. Preheat a cast iron skillet over medium-high heat. Add the olive oil and beef just after that skillet begins to smoke.

5. Sauté the beef, stirring more frequently as time goes on. There will be two visible stages to this part of the process.

Stage 1 – Simmering. At this point, the beef will produce steam and a plenitude of broth/gravy. Do not drain. Allow the moisture to boil off and concentrate the flavor.

Stage 2 – Frying. This occurs after the moisture has boiled off, leaving only the fats: the olive oil originally added to the pan and any beef fat that rendered out during stage 1. Stir often here, about once every 1-2 minutes, to grant the beef a thorough golden crust.

6. After the beef is uniformly browned, remove it from the skillet to a metal pot.

7. Squeeze the lime wedges over the beef*, place a lid over the pot, and toss the beef in the lime juice.

8. Let the beef rest for a few minutes, and then enjoy. One of my favorite ways to eat this Colombian guiso is atop a salad of romaine lettuce and shredded green cabbage, accompanied by a little bit of avocado, sour cream, and a salsa verde.

*I recommend having the lime already squeezed into the pot before the beef is even removed from the skillet. Efficiency!