Mix the garlic, ginger, Umami 33, soy sauce, and pepper to make a marinade. Put the steak cubes into the marinade and let sit for one hour or longer.
Prepare a grill for direct heat cooking. Thread the meat and mushrooms onto the skewers. Grill for ~8 minutes or to desired doneness, brushing the meat with the leftover marinade. Remove from the grill and serve hot.
Makes 4 servings
We created Umami 33 in 2012 as a dipping sauce for artichokes. The first time that we tasted it, we knew we were onto something. We kept our base recipe, but altered it 33 times as we perfected the blend of spice and savory. During that time, we created dozens of recipes that feature the sauce, and we found that it elevated everything from ramen noodles to stir frys to steaks.
Mix the garlic, ginger, Umami 33, soy sauce, and pepper until combined. Pour over steaks and let sit for 1-4 hours. Before grilling, bring steaks
Combine the soy sauce, white vinegar, sugar, Umami 33 and red pepper flakes in a bowl and whisk to combine. Add the olive oil to
Simply shake well and pour liberally over the swordfish. Refrigerate at least 1 hour and then grill – you’ll love the amazing flavor of Umami
UMAMI 33 enhances grilled meats, poultry, and fish, and can be added to noodles, stir fries, or anything else that could benefit from a delicious burst of heat.
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