It's the holiday season, and we're in the spirit of giving. Our newest recipe is straight from our origin story - Island Teriyaki Beef. This is the dish which inspired us to start Windward; it's a dish that reminds us of family and home.

We hope you find it just as onolicious as we do.


  • 3 lbs beef Tri Trip (or your preferred cut)
  • Marinade:
    • 1.5 cups low sodium soy sauce
    • 1.5 cups water
    • .5 cup brown sugar
    • .75 cup pineapple juice or crushed canned pineapple
    • 5-6 cloves garlic, roughly chopped
    • 1 inch piece fresh ginger, roughly chopped
    • 3 stalks green onion, roughly chopped (optional)
    • 1.5 tablespoons Sriracha (optional)


In a large bowl, combine all marinade ingredients and mix well until brown sugar is fully dissolved.

Trim beef of any excess fat and silver skin; slice against the muscle grain so that each piece is roughly .25 inches thick. Place sliced beef in marinade and let sit for anywhere from 2 hours to overnight. Mix occasionally. 

When ready to cook, heat grill to medium-high heat. Let meat drain briefly on power towels or over a rack to remove any excess marinade and moisture. Grill over medium-high heat until desired temperature. Enjoy!

Note: Recipe can be adapted for cast iron or a wok, just cut beef into smaller cubes and cook over high heat.