This steak sandwich has fresh pineapple and red onions cooked on the same barbecue as the steak for a smokey charred flavour. The steak can be replaced with grilled chicken breast or pork steaks, if you prefer.
Combine paprika, garlic and half the oil in a small bowl. Rub mixture over steaks.
Heat a barbecue or chargrill over medium-high heat. Cook steaks for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest before slicing thinly.
Meanwhile, toss onion in remaining oil. Cook onion and pineapple on barbecue, turning, for 2-3 minutes or until lightly charred. Lightly spray bread slices on both sides with olive oil spray. Cook bread on grill plate until lightly toasted.
Place half the toasted bread on serving plates. Spread with aioli. Top with lettuce, beetroot, pineapple, sliced beef and onion. Drizzle with sauce. Top with remaining bread slices. Serve.