2-pounds flat iron steak
1 medium red onion, sliced into ½-inch thick slices
1 TB extra virgin olive oil
Marinade for Meat
1 Cup vegetable oil
2 TB hot smoked Spanish paprika
4 garlic cloves, minced
2 TB fresh thyme leaves
2 tsp. minced fresh rosemary
1 tsp. salt
¼ tsp. ground black pepper
Combine oil and paprika in small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature. Pour oil mixture into blender and add garlic, thyme leaves, rosemary, salt, and pepper. Blend marinade until herbs are finely chopped. Arrange steaks in glass baking dish and pour marinade over. Turn to coat meat evenly, cover and chill at least 1 to 2 days.
Prepare barbecue on medium-high heat. Scrape off most of the marinade from meat. Grill steaks until just cooked through, about 5-10 minutes per side. Transfer to a platter, cover and keep warm.
Drizzle 1 TB olive oil over the onions and season with salt and pepper. Grill or sear the onion until charred and just lightly softened, about 5 minutes on each side. Transfer to a plate, cover to keep warm and set aside.
Meanwhile, cut the corn bread into rectangular strips. Grill the corn bread slices to warm and spread a thin layer of the pineapple salsa on the corn bread. Slice the steaks into strips and top the corn bread with the steak, scatter some red onions over each, and garnish each serving with a tsp. of the pineapple salsa.